A Taste Of Italy

Copyright© 2002 VJJE Publishing Co.

A Taste Of Italy

Table of Contents
Introduction.........................................................................................................................................................1 Almond Biscotti .................................................................................................................................................2 Amaretto Cookies..............................................................................................................................................3 Angel Hair With Balsamic Tomatoes ..............................................................................................................4 Antipasto ............................................................................................................................................................5 Arancini Di Riso ................................................................................................................................................6 Asparagi Di Campo...........................................................................................................................................7 Asparagus Pasta col Pesto ................................................................................................................................8 Baked Lasagna ..................................................................................................................................................9 Barchetta Endivia Belga E Taleggio .............................................................................................................10 Basic Italian Bread ..........................................................................................................................................11 Basic Polenta....................................................................................................................................................12 Braciole Balsamico ..........................................................................................................................................13 Cacciuco alla Livornese ..................................................................................................................................14 Calamari Fritti ................................................................................................................................................16 Calamari Imbottiti ..........................................................................................................................................17 Cannellini Bean Salad.....................................................................................................................................18 Cannelloni ........................................................................................................................................................19 Cannoli .............................................................................................................................................................20 Cantucci ...........................................................................................................................................................22 Caponata ..........................................................................................................................................................23 Carbonara Sauce .............................................................................................................................................24 Carote in Crema con Funghi .........................................................................................................................25 Cavatelli Sausage With Broccoli....................................................................................................................26 i

A Taste Of Italy

Table of Contents
Cheese Ravioli .................................................................................................................................................27 Chicken Valdostano ........................................................................................................................................28 Chicken Vesuvio (Pollo Alla Vesuvio) ...........................................................................................................29 Cicerchiata .......................................................................................................................................................30 Cioppino ...........................................................................................................................................................31 Clams Oregana Basilico .................................................................................................................................32 Conchiglie Tutto Giardino .............................................................................................................................33 Coniglio Alla Cassia ........................................................................................................................................34 Cozze A Raganati ............................................................................................................................................35 Crab Cioppino .................................................................................................................................................36 Creamy Champagne Risotto ..........................................................................................................................37 Duck Scallopine With Dried Cherries And Grappa ....................................................................................38 Eggplant Parmigiana ......................................................................................................................................39 Fagioli E Gabmeri ...........................................................................................................................................40 Fennel Gratinata .............................................................................................................................................41 Fettuccine Alla Genovese ...............................................................................................................................42 Fettuccine With Cream, Basil, and Cheese ..................................................................................................43 Fettucini Romano Ala Fratelli .......................................................................................................................44 Focaccia Florentine .........................................................................................................................................45 Focaccia Versiliese ..........................................................................................................................................46 Frittata Di Zuchine .........................................................................................................................................47 Frittelle De Corleone .......................................................................................................................................48 Funghi al Olio e Limone .................................................................................................................................49 Fusilli Chicken .................................................................................................................................................50 ii

...................................61 Meatballs (Polpette Alla Casalinga) .......54 Italian Pepper Sausage .......57 Manicotti .........................................................................................................................................65 Osso Buco .......................................................................................................................................51 Gubana .......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................69 Pasta al Forno .........................................................................................................................................A Taste Of Italy Table of Contents Gnocchi Alla Giordano ....................................................................................................................................................................................74 Pasta E Fagioli ......................................................................................................................................................................................................................................62 Minestrone ............................................................76 Pasta with Wild Mushrooms .......................................................................................................................................................................................................................................................59 Marinara Sauce ....................52 Insalata Caprese ....................................................................................................................................................................................................................................................................................................... Mint And Bread Crumbs ..........................................................................................................................................................................................................................................................70 Pasta Alla Caruso .68 Panzanella ....................................63 Mostaciolli With Fennel...............72 Pasta con Limone e Pignoli ...............................................................................................................................................................................................58 Manzo Brasato ...................77 iii ........................................................................53 Italian Cookies .................................................75 Pasta Faguli ............................................................................................................................55 Italian Tomato Sauce ......................................71 Pasta Asciutta ................................................................................................................................................................................................................................................................73 Pasta Dough ..............................................66 Panettone ...............................................................................................................................................................56 Lasagna With Prosciutto ......................................................................

........................................................................................................................93 Steak Alla Pizzaiola................................81 Pollo alla Griglia .......................................................................................................................................................................................................................................................................83 Ragu Alla Bolognese ........................................................................................................................................................................................................................................................................................................................................................................................................................................................................84 Ratatouille Nicoise ............87 Risotto alla Parmigiana ..89 Shrimp Oreganato .......78 Peperoni Al Vaso .......................................................................................................................................................................................................................................................................................................................................................86 Risotto A L'asparigi ........................99 Torta Di Spinaci ...........97 Tomato Bruschetta.........82 Porchetta ..........................................101 iv ....................................................................................................................................................................................94 Straciatella ....98 Tonno In Padella .....................................................85 Ribollita .....................................................................92 Spumone Di Zabaglione ......................................................96 Tiramisu ........................................................................................................................................................................................................................................................................................................A Taste Of Italy Table of Contents Penne Rigate Con Salsiccia .......................................................................................................................................................................................................................................................................................................80 Pollo Alla Cacciatora ..................................................................................................88 Scallops In Creamy Pesto .....................................................................................................................................................................91 Spaghetti E Scampi ...........................................................................................................................................................................................................................................................................................................................................................................................................................................95 Stuffed Roasted Peppers.......................................................................................................................................79 Pesto Sauce ..................................................................................................................................................................................100 Torzelli ......................................................................90 Sottoaceti ..........................

..................................................................................................................105 Zuppa d'Aglio ..........................................................................................................................................................................................................................................................................................................................................................................................103 Zucchini Lasagna .....102 White Clam Sauce ........................................................................................................................................A Taste Of Italy Table of Contents Veal Scaloppine ....106 v ........................104 Zucchini Ripiene Al Prosciutto ................

net Introduction 1 . All Rights Reserved Compiled and Distributed by E−Cookbooks.Introduction "A Taste Of Italy" Copyright© 2002 VJJE Publishing Co.

It will look somewhat like a elongated piece of french bread. Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted. cream butter. mix in. baking powder and 1 tablespoon Anise seed. Combine flour. Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes.Almond Biscotti 3/4 cup butter 1 cup sugar 3 eggs 3 cups flour 2 teaspoons vanilla 2 tablespoons Anise seed 3 3/4 teaspoons baking powder 1 cup chopped Almonds (can substitute with Walnuts) To prepare the biscotti. sugar and 1 tablespoon anise seed. or till light brown. Almond Biscotti 2 . Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. and form cookie dough into 2 or 3 long thin rolls. Add eggs and vanilla. except smaller. Add nuts. Add to cream mixture. You want the biscoti to dry slightly.

Add eggs. lemon rind and almond extract. whole wheat Cream together butter and molasses. Stir in Amaretto alternately with flour.Amaretto Cookies 1/2 Cup Butter 2 Tablespoon Molasses 2 Eggs 1 Cup Almonds. Amaretto Cookies 3 . grated 1 Teaspoon Almond extract 1/2 Cup Amaretto liqueur 2 Cup Pastry flour. Drop by teaspoons onto unoiled cookie sheets. mix well. Bake at 350 degrees for 12−15 minutes. ground almonds. ground toasted 1/2 Teaspoon Lemon rind. Cookies will be golden brown when done.

basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes. (28−ounce. They should retain their shape. stirring occassionally. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready. Do this in a skillet large enough to hold the tomatoes later. Just before you put the pasta in the water. drain tomatoes and reserve the juice that runs off.Angel Hair With Balsamic Tomatoes 1 teaspoon minced garlic 1 teaspoon olive oil 5 to 6 Roma tomatoes. (uncooked) Saute the garlic in olive oil until lightly browned. Put the angel hair pasta in the water to cook for the recommended amount of time. (I usually set my colander on a dinner plate). salt & pepper. Boil water for pasta. can plum tomatoes) 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 Cup chopped fresh basil 1/2 Pound angel hair pasta. Place tomatoes. chopped. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese. Angel Hair With Balsamic Tomatoes 4 . Leave garlic in skillet. Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.

onion. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. and arrange in the following order: Salami. provolone. and achovies. Sprinkle some salt lightly on everything. Put the baby corns and olives in the center of tray.Antipasto 1/2 Pound sliced Genoa salami 1 slicing tomato 1 large white onion 2 roasted red bell peppers 1 Pound sliced provolone 2 cans black pitted olives 1 can baby corn on the cob 1 small jar of Pepperoncini peppers 2 stalks of celery 1 can of rolled anchovies extra virgin olive oil Use a long platter. tomato. Antipasto 5 . red peppers. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sitting helps enhance the flavors. Take and cut in half celery sticks.

sage 1 tsp. and complete the ball with another spoonful of rice. oregano salt and pepper to taste 1/2 cup white wine Oil for fying Some flour and dried breadcrumbs 1 beaten egg Cook the chopped onion and celery with a soupspoon of oil in a pan and cook over a moderate fire. salt and pepper and continue cooking. Meanwhile boil the rice in salt water and when cooked add the grated parmesan cheese and the two eggs. chicken. oregano. ground chicken 1 onion and 1 stalk of celery. stirring constantly. As soon as they are golden remove with a slotted spoon and place on paper towels to absorb the extra oil.Arancini Di Riso 1 lb. When all the balls are formed roll them in flour. chopped 1/4 tsp. then dip them in the beaten egg. forming a ball about the size of a small orange. rice 2 eggs 1/4 lb. sage. followed by the breadcrumbs. grated parmesan cheese 3/4 lb. ground beef 1/4 lb. There should be enough oil to completely cover the "little oranges". Arancini Di Riso 6 . When the rice is cold put a soupspoon of rice in your left hand. Add some of the white wine. Keep them warm in the oven until ready to serve. Add the meat. and fry them in boiling oil. add a teaspoon or the meat mixture.

Asparagi Di Campo 3/4 Small Onion. Drain. lemon juice & mint leaf & marinate for at least 1 hour. Meanwhile. Asparagi Di Campo 7 . Mix well & let steep for 30 minutes. rinsed & chopped 1 Teaspoon Lemon juice Salt & pepper 1 Mint leaf 1 Pound Thin asparagus Place onion & salt in a bowl large enough to hold the asparagus. Toss the still warm asparagus with the marinade & add salt & pepper. Add the capers. Mix thoroughly from time to time. bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp. about 3 minutes. minced Salt 1−1/2 Teaspoon Capers. Toss gently & serve.

string beans (green beans) or zucchini) 1/8 cup chopped onion (red or yellow) 1/4 to 1/2 cup fresh basil. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto.Asparagus Pasta col Pesto 3 cloves garlic. and basil in olive oil until the garlic and onion turns light brown. Just before water begins to boil. finely chopped 8 ounces pasta noodles of your choice grated Parmesan cheese Quick Pesto Sauce: Saute garlic. add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top. This eliminates having to wash another bowl. Asparagus Pasta col Pesto 8 . Do not over cook. Serve with French bread and have additional parmesan cheese available at the table. minced 1/4 to 1/2 cup olive oil (do not substitute) 1 cup chopped or sliced asparagus (use only the tender half or tips)(asparagus can be substituted with broccoli. Top with parmesan cheese and serve. Set aside and keep warm. tossing lightly to coat. onion. Prepare the pasta of your choice according to package directions except for the following: Add 1 to 2 cups additional water.

keep warm. cottage cheese and mozzarella cheese. 2. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes. cooked 2−16 oz. salt 2 eggs. combine eggs and cottage cheese.Baked Lasagna 1 lb. Mozzarella cheese. Italian seasoning 1. and Italian seasoning and mix well. Arrange a first layer of noodles. Meanwhile. Baked Lasagna 9 . Add sauce. Cook lasagna noodles according to package directions or until tender but still firm. saute the ground beef. jars meatless sauce 2 cup cottage cheese. Simmer on low heat 12 to 15 minutes. In a separate bowl. Add a second alternating layer of lasagna noodles and other ingredients. sliced thin 3/4 cup chopped onion 2 cloves garlic. Repeat until pan is full ending up with a top layer of the lasagna sauce. salt. a layer of the cooked beef. chopped or minced 2 tsp. lg. Grease a 9" x 12" or larger. beaten 2 lbs. curd 1/2 cup grated Parmesan cheese 1 lb. baking pan. Drain. ground beef 1 tsp. Lasagna pasta noodles. 3. garlic and onion is a large heavy skillet or saucepan until beef is done.

Place a spoonful on top of the "boat"(endive) and serve. enough to sit in the (endive) "boat". finely chop 2 Tablespoon Parsley. thin slice 15 Prosciutto or bresaola − cured beef slices 2 Tablespoon Fennel leaves. If unable to locate Taleggio cheese use goat's cheese. Remove the outer skin of the taleggio and leave half the cheese for the second combination. cut in thin strips Fresh ground black pepper Extra virgin olive oil Carefully remove endive leaves: rinse and dry carefully. pureed 1 cup Roasted peppers. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. fresh. Place a spoonful of taleggio on top and serve. room temp 1/4 Pound Smoked Salmon. Gently blend the cheese with the fennel leaves.Barchetta Endivia Belga E Taleggio 4 Belgian endive heads 1/2 Pound Taleggio cheese. Salmon boats: Place a slice of salmon on the endive leaf. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Gently mix the sun−dried tomatoes into the cheese. drizzle with extra virgin olive oil and sprinkle with chopped parsley. Place a strip of roasted red pepper on top. Barchetta Endivia Belga E Taleggio 10 . fine chop 1 Tablespoon Sun−dried tomatoes.

Salt Place the water in a large bowl. Unbleached Flour 2 Ts. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Bread: 2 Cups Warm Water (about 90 degrees F. and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. If you choose. and then slowly start adding the flour. you could refrigerate your dough at this time and leave it overnight to prepare the next day. about 1 hour. Punch down the dough. Add the biga. All−purpose Flour Mix the yeast and water together. Let sit 10 minutes until bubbly. Cover with plastic wrap and let sit at room temperature for up to 6 hours. and reduce the heat to 300 degrees and bake for another 30−45 minutes. The dough will be fairly wet and sticky at this point. flour. Active Dry Yeast 1 Cup Lukewarm water 2 Cups Unbleached. Preheat the oven to 350 degrees F. sprinkle the yeast overtop and mix well. Bake your bread 30 minutes. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Basic Italian Bread 11 .Basic Italian Bread Biga: 1/2 Teas. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. cover and let rise once more until doubled.) 1 Pkg. and place a casserole dish with boiling water on the lower oven rack. mixing well. Refrigerate overnight. using as much extra flour as needed to keep it from sticking. and without overworking it too much shape into one large or two smaller round or oval shaped loaves. turn the baking sheet around. Turn out your dough onto a floured baking sheet. Allow the bread to cool to room temperature and serve. folding it over on itself two or three times. Active Dry Yeast 5−6 Cups All−purpose.

Serve hot. It is done when it comes away cleanly from the sides of the pot. Makes 6 to 8 servings. Cook. otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. controlling the flow to a thin stream through your fingers. about 2 inches thick. Cut cooled polenta into slices 2 inches wide and 6 inches long. 20 to 30 minutes. To avoid lumps. Take cornmeal by the handful and add to water very slowly. stop adding cornmeal from time to time and beat mixture vigorously. stir quickly with a long handled wooden spoon while adding cornmeal. Add salt and reduce heat until water is simmering. It is importent to insure the oil is hot enough. Pour polenta into a large wooden board or a large platter. Serve hot. If necessary. coarse−grain Bring water to a boil in a large heavy pot. Wet your hands and smooth out polenta evenly. Place slices in individual dishes. Basic Polenta 12 . Polenta will become very thick while cooking. Fry polenta slices on both sides until light golden. Cut cooled polenta into slices 1 inch wide and 6 inches long. stirring constantly. Let cool 5 to 10 minutes or until polenta solidifies. Heat oil until a 1−inch cube of bread turns golden almost immediately. Pour oil about 1 inch deep in a large skillet. Drain on paper towels.Basic Polenta 9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal. covered with your favorite sauce.

he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. reserving marinade. Roll tightly and tie in two places with kitchen twine to secure. Sprinkle with basil leaves. minced Salt and pepper 6 Slice Proscuitto. VERY thin sliced 1/2 cup Fresh basil. minced 1/4 cup Balsamic vinegar 2 tablespoon Pepper. very thin 2 tablespoon Olive oil 2 tablespoon Parsley. Parmesan and pepper. Add marinade and simmer for 20 minutes. minced 2 Roasted red peppers. diced 4 tablespoon Parmesan. Combine all marinade ingredients and pour over beef rolls in non−reactive pan. Heat 1/4 cup olive oil in large heavy skillet. Let set at room temp for an hour. black fresh ground 2 Cloves garlic. Remove from marinade. Brown beef rolls on all sides. Or you can put into tightly covered baking dish and bake at 350 for 15−20 minutes. (Get your butcher to slice them. or refrigerate for several hours. or use toothpicks. fresh grated 2 tablespoon Parsley. Cut proscuitto to fit each beef slice and place over peppers. finely minced 1/4 cup Olive oil Place beef slices on counter or flat surface.Braciole Balsamico 1−1/2 pound Top round. Braciole Balsamico 13 .

Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer. Simmer gently while you prepare the mussels and clams. lower the heat to medium and allow the shellfish to steam for about five minutes. until they become purple and begin to brown slightly−−two or three minutes. Raise the heat to high and add the calamari. Add the shrimp and optional scallops to the simmering tomato mixture. Cacciuco alla Livornese 14 . assorted firm fleshed fish (Haddock. peeled and de−veined 1 Doz. mussels. Saute the vegetables until they become soft and slightly browned−−about ten minutes. In a separate four to six quart pot. remove them from their shells. With the heat still on high. finely chopped 4 − 8 Calamari. sea scallops (optional) 2 Lb. stirring constantly. finely chopped Freshly ground black pepper Heat the olive oil over moderate heat in a four to six quart pot. carrot. then bring to the boil. etc. scraping the bottom of the pot for any bits of vegetables that may have caramelized. cleaned and chopped into rings 1 Cup dry red wine 1 28 oz. stirring as they go in. clams and water. monkfish. finely chopped 1 Stalk celery. with the pot off the stove. Boil for a minute or two in order to evaporate the alcohol. reserving the steaming liquid. add the red wine.) cut into large chunks 4 Tbs. cod. Cover the pot. or until their shells open. celery and carrot. crushing them with the back of a fork as they go in. Extra Virgin olive oil 1 Med. cleaned and de−bearded 1 Dozen littleneck clams 1 Cup water 1 Doz. onion.Cacciuco alla Livornese 4 Tbs. Saute. schrod. When they have finished steaming. add the mussels. Discard any that have not opened. add the tomatoes. remove the pot from the stove and remove the shellfish with a slotted spoon. Reduce the heat to low. medium shrimp. and. finely chopped 1 Med. then add the onion. When the shellfish are cool enough to handle. flat leaf Italian parsley. can Italian plum tomatoes 1 Lb.

Simmer for an additional three minutes. until the shrimp begin to turn pink. Add the clams and mussels and their reserved steaming liquid. being careful to include a sample of each type of seafood you've cooked. but do not stir the pot this time as it will cause the fish to break apart further.A Taste Of Italy raising the heat if necessary to maintain the simmer. being careful at the end not to add any sand that may have precipitated to the bottom of the pot. You're seeking a finished dish with large chunks of fish in addition to the other seafood. If using bruschetta. then ladle the soup over the bread. Simmer for five minutes. then remove the pot from the heat. Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper. stirring gently once or twice. place a piece in each of four bowls. Serve at once. Cacciuco alla Livornese 15 . Cook for approximately three minutes. Add the fish.

Calamari Fritti 3 lbs. squid−cleaned. Calamari Fritti 16 . Dip calamari in flour. and cut into rings oil for frying 1 cup of flour salt lemon wedges Heat 1 inch of oil in a deep skillet. Fry until golden. drain on paper towels. and shake off excess. and serve with lemon wedges.

and drain. Combine remaining ingredients. Brown garlic in oil. outside skin and intestines. Wash well. and fill the cavity in each squid with stuffing.well beaten 1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic Have fish dealer clean squid thoroughly. Then pour over squid and bake in hot oven 400 degree for 35 minutes.chopped 2 tablespoons raisins 1−1/2 cups bread crumbs 1 teaspoon minced parsley 2 tablespoons grated Parmesan cheese salt and pepper 1 egg . Calamari Imbottiti 17 . Simmer for 10 minutes. removing eyes.Calamari Imbottiti 8 small squid 1 small onion. or fasten with toothpicks. Serve whole with sauce. and cover with the following sauce: 1 #2 can tomatoes. Sew squid closed. 1 clove garlic. Cut off heads and tentacles. 4 tablespoon olive oil. mash tomatoes with fork. and add. Place in baking dish or pan. or until tender.

if desired. slightly broken Salad: 2 cans cannellini beans 2 red onions. Place in bowl and add 2 red onion chopped. Add the dressing and adjust the salt and pepper. Add a little more oregano. 1 bell pepper cut in small pieces and some minced parsley.Cannellini Bean Salad Dressing: 1 cup olive oil 2 1/3 cup red wine vinegar Salt & pepper to taste Pinch of oregano 1 clove garlic. Cannellini Bean Salad 18 . chopped 1 bell pepper Minced parsley Dressing: Mix all ingredients together and let set at room temperature to blend flavors. Salad: Drain 2 cans of cannellini beans and rinse under cold water.

Squeeze water out of cooked spinach and chop. Mix well. cheese. Add egg. broil for 2−3 minutes to brown top. ground beef salt & pepper to taste 2 cloves of garlic (minced) 1 egg 1/4 cup grated romano cheese 1/4 cups chopped fresh parsley 1/4 cup bread crumbs 1 cup cooked. Bake at 350 degrees F for 1 hour. break it up in small pieces. Add spinach and 1/2 cup tomato sauce. Add salt. Spread some tomato sauce on the bottom of a baking pan. Transfer beef to a large mixing bowl. pepper. Spread more tomato sauce in between each layer and on the top. and garlic. chopped spinach 2 cups tomato sauce Fry ground beef with a little oil. As beef is cooking. Then.Cannelloni 1 lb. Cannelloni 19 . and more salt to taste. Stuff cannelloni shells and place in pan. bread crumbs. parsley.

When the dough pulls back. Dough will be smooth and elastic. Cannoli 20 . to brush 1/4 Cup Chopped Pistachio. to sprinkle Oil. add vinegar. 4. Attach bowl and dough hook. Turn to medium−slow speed and blend for approximately 45 seconds. for deep frying Dough: 1. You should have 12 to 14 circles. allow it to relax. 2. With the mixer running. as needed to make a dough that clings to the hook. approximately 1 Tablespoon Sugar 1/4 Teaspoon Salt 1 Teaspoon Cinnamon 3 Tablespoons Wine Vinegar 1 Egg 1 Tablespoon Butter Or Margarine. water. Mix to blend for 2 to 3 minutes.Cannoli 1 3/4 Cups Flour. return it to the frig for 5 or 10 minutes. Place dough on a floured work surface and roll extremely thin−− 1/16 inch or less! Don't rush. Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour. If dough clings to the sides of the bowl. at room temperature 1 Pound Ricotta Cheese 1/2 Cup Confectioner's Sugar 1/4 Teaspoon Vanilla Extract 2 Tablespoons Finely Minced Candied Orange Peel (optional) 3 Tablespoons Chocolate 1/2 Teaspoon Cinnamon 2 Tablespoons Orange Curacao (optional) 1 Egg White. salt and cinnamon. 1/4 cup at a time. add sprinkles of flour. Knead for 5 minutes. Heat at least 2 inches of vegetable oil to 375 degrees. or Other Nuts To Garnish (optional) 1 Tablespoon Confectioner's Sugar. Cut 4 1/2 inch circles (size of a many small margarine tub lids!) Roll the dough scraps out and continue until all dough is used. 3. 5. Use your electric mixer. Add remaining flour. sugar. In a mixing bowl measure 1 cup flour. If it softens and sticks.. egg and butter.

about 5 minutes. Turn over once during frying. Cool shells completely before filling. chocolate. Deep frying. This will give them an oval shape. A thicker shell could require up to 6 minutes. Cool for a few minutes and then push the tubes free to use again. Sift confectioners' sugar over the shells and serve. Brush the tip of the dough with egg white to seal. Unfilled shells can be stored in a cool. Use a small spoon to stuff the filling into the shells. Continue beating another 4 or 5 minutes. 2. cinnamon and orange curacao. Cannoli 21 . Refrigerate until ready to fill shells. Place the dough so that its longest dimension is the length of the metal tube. When the circles are cut. vanilla.A Taste Of Italy 6. Add confectioners' sugar. A very thin shell will need about 2 minutes. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth. or frozen for three months. candied fruit. roll again just before placing on the cannoli tubes. 8. Fry until golden brown. The length of time will depend of the thickness of the shells. Remove with tongs. 7. about 5 inches by 4 1/2 inches. dry place for three to four weeks. Dip the ends in chopped nuts. Toll dough on the tube. 3. Filling: 1. Fry two or three at a time.

Preheat the oven to 450 F.) Cantucci 22 . and slide into preheated oven. While the logs are still warm. (Hint: You don't have to eat them all at once. Mix the flour. the whole eggs and the yolk all together. chopped almonds (unblanched) 2 more egg yolks Keep a little milk around to use in the glaze. knead the almonds into it. giving them each some room. Flour a baking sheet and place the logs on it. When the dough is smooth. the sugar. airtight container. Divide the dough into 8 parts and make each into a cigar−shape. Let them get cool before serving.Cantucci 4 1/2 cups all−purpose flour 1−1/2 cups caster sugar 3 teaspoons baking powder 1/2 teaspoon of salt 4 eggs 2 egg yolks 8 oz. the baking powder. Bake for 20 minutes. cut them into 1 inch thick slices and then cook them for another five minutes. Cantucci stay good for a pretty long time if you keep them in a nice. the salt. or until they're a nice gold color.

pour over eggplant. CRUSHED 2 ONIONS. Add tomatoes. Quartered 3 CELERY STALKS. DICED 1 Pound CAN PITTED BLACK OLIVES 12 Ounce JAR OLIVE SALAD 1/4 Cup CAPERS 1/2 Cup PINE NUTS 1/4 Cup RED WINE VINEGAR 2 Teaspoon SUGAR SALT AND PEPPER TO TASTE Wash and cube unpeeled eggplant. capers. CHOPPED 1 Pound PLUM TOMATOES. Cook until tender−−15 minutes. Salt and let stand 1 hour. In another pan heat vinegar and sugar. Saute onions and garlic in same oil. and pine nuts. Saute in oil until soft. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish. Add eggplant. Remove. Caponata 23 . Squeeze dry. When dissolved. and celery. olives.Caponata 2 LARGE EGGPLANTS 1 Teaspoon SALT 3/4 Cup OLIVE OIL 2 CLOVES GARLIC. Season to taste and cook an additional 20 minutes.

fry bacon in skillet over med heat until crisp. Bring water & salt to boil in large pot. add 1/2 cup cheese. In another bowl. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Serve with remaining grated cheese. Pour off half of fat and stir in red pepper flakes and cream. Meanwhile. Taste and season with salt and pepper. cut in 1/4" strips 2 Eggs 2 Egg yolks 1 Teaspoon Red pepper flakes 1 Cup Parmesan cheese 1/2 Cup Heavy cream 1 Teaspoon Salt Black pepper 1 Pound Spaghetti 8 Quarts water Cream soft butter. Heat large casserole dish in 200F oven. Carbonara Sauce 24 . beat eggs & yolks and whisk until blended. Coat well. Bring cream mixture to simmer and keep warm until spaghetti is done.Carbonara Sauce 4 Tablespoon Butter 8 Slice Bacon. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs.

Season with lemon juice. In a saucepan heat the butter. Strain the water through a fine sieve and set aside. Cover the pan and simmer over low heat for about 30 minutes or until the cream is partially reduced. Add the mushrooms and stir in the cream. Remove. Carote in Crema con Funghi 25 . cook over moderate heat for about 10 minutes. nutmeg. Add the carrots and.Carote in Crema con Funghi 1/3 Ounce dried porcini mushrooms 2 Tablespoon unsalted butter 2 Pound small to medium−size carrots. squeeze dry and chop. sliced juice of 1/2 lemon a pinch of grated nutmeg salt and pepper l cup whipping cream 2 Tablespoon chopped fresh chives Soak the mushrooms in warm water for 30 minutes. stirring. dilute with a little of the mushroom water. If the sauce is too thick. Sprinkle with chives and serve on a warm platter. salt and pepper.

Add garlic and saute 1 minute more. or 2 cups dried Cavatelli or other small shell−shaped Italian pasta 1/2 lb. Add. about 3 minutes. with sausage. Do not over cook. Cavatelli Sausage With Broccoli 26 .Cavatelli Sausage With Broccoli 1/2 lb. Stir gently til it begins to brown. Add broth and raisins and simmer until the broccoli is tender. Stir until no longer pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan. to cooked pasta and serve with parmesan cheese. Finally. or 3 links sweet Italian Sausage 2 cloves garlic. minced 1 bunch broccoli 1 1/4 cup low−salt chicken broth 1/4 cup raisins 1 tbls. Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage. unsalted butter Parmesan cheese Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. add butter and stir to melt.

Set a side until ready to serve. Lay 4 of the squares of pasta out on a board and moisten the edges well with water. Place the raviolis into a soup plate then pour the tomato broth over the raviolis. in a small bowl mix together ricotta cheese. basil and pepper and simmer for about 2 minutes. heat a large saute pan with olive oil until very hot. Place about 1/4 cup of the cheese mixture in the middle of the pasta then top with a square of pasta and crimp the edge well. goat cheese. Season with salt and pepper and mix well.Cheese Ravioli 8 squares of 4 x 4 squares of fresh pasta 3/4 cup ricotta cheese 1/4 cup parmesan cheese 1/4 cup goat cheese 2 cloves garlic. Add tomatoes. seeded and chopped 2 tablespoons minced sundried tomatoes 1/2 teaspoon cracked black pepper 1 tablespoon chopped basil 1/3 cup parmesan cheese For the raviolis. Season with salt. Cheese Ravioli 27 . parmesan cheese. chopped 3 shallots. chopped 1/2 cup red wine 1−1/2 cup strong chicken stock 4 very ripe tomatoes. Serve hot and garnished with parmesan cheese. add the raviolis and cook just until the water comes back to a boil about 2 to 3 minutes. and garlic and mix well. heat 2 quarts of salted water until boiling. Keep warm. Add red wine and reduce about 3 minutes until almost dry add chicken stock and tomatoes and over high heat reduce about 5 minutes. chopped salt and pepper to taste Tomato Broth: 2 teaspoons olive oil 3 cloves garlic. Add garlic and shallots and saute until you can smell the aroma about 1 minute. For the tomato broth. To assemble.

about 2 minutes each side. Add wine and simmer until reduced by 1/4. In a large skillet over low heat. Add stock. pounded to 1/4 inch thickness 1/4 cup unsalted butter or margarine 10 mushrooms. Chicken Valdostano 28 . Add mushrooms and saute until juices are rendered. Reduce heat to low. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving. parsley and pepper and simmer until sauce reduced to 1 cup. about 4 minutes. Increase heat to medium high. about 3 to 4 minutes. Remove with slotted spatula and set aside. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. melt butter/margarine. Return chicken to skillet and cook just until cheese melts. about 10 minutes. shaking off excess flour. thinly sliced 3/4 cup dry white wine 3/4 cup veal stock (OR chicken stock OR turkey stock) 2 to 3 tablespoons fresh chopped parsley freshly ground white pepper to taste 6 thin slices prosciutto ham 6 thin slices fontina cheese Lightly flour chicken breasts.Chicken Valdostano 2 tablespoons all−purpose flour 6 boneless chicken breasts. Add chicken and saute until lightly browned. Increase heat to medium low.

Pour off all but 2 tablespoons of oil.Chicken Vesuvio (Pollo Alla Vesuvio) 1 fryer chicken (cut up) 1−1/2 teaspoon basil 1/2 teaspoon salt Pinch of Rosemary and sage 3 baking potatoes. Coat chicken pieces lightly all over with flour mixture. Bake uncovered at 375 degrees for 20 − 25 minutes. Put chicken and potatoes back in skillet. Fry turning occasionally until lightly brown. Add Chicken pieces in a single layer. Sprinkle with garlic and parsley. minced 3/4 cup dry white wine Wash and pat chicken dry. Pour wine over all. salt & pepper. heat a 12" cast iron skillet over medium heat. Mix flour with all the herbs. Place on paper towels. Heat oven to 375 degrees. cut in lengthwise wedges 3 tablespoon chopped fresh parsley 1/3 Cup flour 3/4 teaspoon oregano 1/4 teaspoon each − thyme & pepper 1/2 cup olive oil 3 cloves garlic. shaking off excess. Chicken Vesuvio (Pollo Alla Vesuvio) 29 . brown potatoes. In same oil.

cook until melted. cut short lengths to form small balls. set aside for 30 minutes. Cicerchiata 30 .) semi−sweet chocolate Place flour in a large bowl. In a tube pan. Coat balls in honey/chocolate/nut mixture. Cool slightly and press balls together. Add eggs and lemon rind. Knead till dough is elastic. cook dough pieces until golden. Remove from heat and add nuts. make a well. lemon rind (grated) 4 cups vegetable oil 1 cup honey 2 cups whole hazelnuts 4 squares (4 oz. mix. pile honey coated balls around sides. Add chocolate. Bring honey to a boil and simmer for 5 minutes.Cicerchiata 3 cups all purpose flour 4 extra large eggs 1 tbsp. Take a small amount of dough and roll into a long strip. In a deep fryer.

Stir in remaining ingredients. Bring to a boil. Add sherry and simmer another 10 minutes. peeled and deveined 1−1/2 pounds whitefish (haddock. cut into serving pieces 24 clams in shell. Bring to a boil. Cover. oregano and marjoram. 20 minutes. cover tightly. uncovered. or 3 (7 1/2−oz. Reduce heat and simmer 15 minutes. Cioppino 31 .) can tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram leaves Salt and pepper to taste 1/2 cup dry sherry 2 rock lobster tails with shells. Serve hot with French bread. finely chopped 2 tablespoons parsley. adding clams last. drained Cook garlic. salt and pepper. Reduce heat and simmer. chopped 1 cup olive oil 2 cups tomato sauce 1 (28 oz.) cans minced clams. Add tomato sauce. tomatoes. halibut or cod). minced 1/4 cup onion. cut into serving pieces 2/3 pound raw shrimp. Stir. uncooked.Cioppino 3 cloves garlic. Add 1 1/2 cups water. onion and parsley in hot olive oil until onion is tender.

Pack about 1 heaping tbs. stuffing on each. Remove from oven and sprinkle each clam with a few drops of wine.Clams Oregana Basilico 36 Clams 2 tablespoon Grated Romano cheese 2/3 tablespoon Dry white wine 2 tablespoon Minced fresh Italian parsley Stuffing: 3 1/2 cup Fresh bread crumbs Juice of 1/2 Lemon (approx. Bake in preheated oven for about 10 minutes. Shuck clams and replace meat on half−shells. Preheat oven to 500 F. Use more olive oil if the mixture seems too dry. or until lightly browned. Clams Oregana Basilico 32 . Return to oven and bake 2 to 3 minutes more. 2 Tab) 1 tablespoon Fresh basil 1 tablespoon Oregano 1 tablespoon Minced garlic Combine all stuffing ingredients by mixing with hands.

whisk in heated cream. sliced 3 Cups Zucchini. parsley. pepper. Conchiglie Tutto Giardino 33 . Tomato Paste 1/2 Cup Parmesan Cheese 1 Cup Light Cream. Simmer 45 min. sliced 1 Cup Chopped Onion 1 Red Onion. onions. sliced 1 Bell Pepper 1−1/2 Cups White Wine 2 Tablespoons Basil 3 Cloves Garlic 1 Dash Salt 1 Dash Pepper 1 Dash Sugar 1 Tablespoon Flour 6 Oz. whisk until mixture is very smooth.Conchiglie Tutto Giardino 1−1/2 Cups Carrots. Add tomatoes. basil. salt. zucchini. bell pepper. Add tomato paste. wine. Cook roux over very low heat. melt 1 Tablespoon butter. add flour. (or half and half) 1−1/2 Pounds Shell Pasta Sautee carrots. sugar. chopped 7 Tomatoes. garlic for about 15 min. In separate pan. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta. Cover and simmer for 15 more min.

stir. and chopped liver. Wash and dry the rabbit well. Test for doneness. When rabbit is cooked. chopped 3/4 Cup hot water Salt (optional) Cut the rabbit into 6 pieces. Carefully taste for salt (optional) and if needed add just a little at this point. crumbled 1/4 Teaspoon Black pepper 6 Tablespoon Dry red wine 1 Large Ripe tomato or 1/2 Cup Canned peeled plum tomatoes. Combine olive oil. butter and salt pork in a saucepan.Coniglio Alla Cassia 3 Pound Rabbit with liver 3 Tablespoon Olive oil 2 Tablespoon Butter. Coniglio Alla Cassia 34 . black pepper. to medium brown. bay leaves. Add rabit pieces and brown for 10 minutes. This dish goes well with any pasta. Stir and cook for 10 minutes. stir. Uncover. cover and keep warm until serving time. Add garlic. Add onions and cook. melted 2 Ounce Salt pork. mashed 2 Bay leaves. diced 1/3 Pound Onions. Add the tomato and the hot water. cover and cook for 5 minutes. Chop the liver into very small pieces. Spoon the sauce over both rabbit and pasta. peeled and diced 2 Garlic cloves. Add wine. do not overcook. heat. and cook slowly for about 1 hour.

Mix tomatoes. Ladle over mussels. wine. and bake at 450 degrees for 5 minutes. and cleaned 1−1/2 cups of bread crumbs 1 tsp. of black pepper 1/2 cup of parsley−chopped 1/3 cup of olive oil 1 cup of crushed tomatoes 1/2 cup of white wine Steam open mussels (retain broth). and bake an additional 10 minutes Cozze A Raganati 35 . and mussel broth. scatter bread crumbs. Place mussels in a single layer in a baking dish. oregano. of oregano 1 tsp. and parsley over mussels: drizzle with oil. when done discard top shell.Cozze A Raganati 4 lbs. of mussels−scrubbed.

salt. To serve Cioppino. 1−1/2 lbs.Crab Cioppino 2 medium sized Dungeness Crabs. tomato puree. at least 8 quart size. bay leaf. green pepper and garlic in olive oil for about 5 minutes over medium high heat. Remove garlic. extra virgin 1/3 cup fresh parsley. in shells 12 medium sized fresh clams 1 lg. Cover and simmer about 1 hour. pepper. water. Scrub Clams under running water to remove sand and then lay on top of Crabs. each 1 lb. use large soup bowls adding some of each kind of shell fish. Shrimp. salt 1/4 tsp. saute the onion. Clean and crack crab. and thyme. Cut Shrimp down backs. Provide plenty of napkins and sourdough french bread. Pour hot prepared sauce over top of shellfish. sliced 6 green onions. cover and simmer very gently until clam shells begin to open. heavy frying pan or deep cast iron skillet with cover. Lg. pepper 1/8 Teaspoon dried rosemary 1/8 tsp. sliced using part of tops 1 bell pepper. wine. seeded and diced 3 cloves fresh garlic 1 can (16oz) tomato puree 1 can (8oz) tomato sauce 1/3 cup olive oil. Add parsley. chopped 1 cup dry red or dry white wine 2 cups water 1 bay leaf 1 tbls. Lay on top of crab and Clams. Crab Cioppino 36 . onion. wash out sand and de−vein. place in bottom of large pan. thyme Using a Dutch oven. rosemary. tomato sauce. 15 to 25 minutes.

Add the onion and fry for 2 minutes. Warm the cream in a small saucepan. Serve straight away.Creamy Champagne Risotto 2 Tablespoon unsalted butter 1 small onion. finely chopped 2 cups arborio rice 1/2 bottle champagne 3 cups hot beef or chicken stocks 1/2 cup double cream 5 Tablespoon freshly grated parmesan cheese salt Melt the butter in a flameproof casserole. When the rice is cooked. Stir in the rice and cook for 1 minute. Add half the champagne. Repeat the process with the champagne and stock until the rice is just tender and creamy (about 15/20 minutes). bring to the boil and simmer until is absorbed. Creamy Champagne Risotto 37 . stir in the cream and cheese and season with salt. Add a third of the stock and simmer until is absorbed.

grappa. heat oil until smoking.) 1/2 cup seasoned flour 4 tbsp. virgin olive oil 1/2 cup dried cherries 1/2 cup grappa 1/2 cup dry red wine 1/2 cup chicken stock 2 tbsp. stock and butter and bring to a boil. without turning. double−sided (approximately 1 lb. Add cherries. In a 12− to 14−inch saute pan. and flip duck pieces over. lengthwise. wine. Pound each piece to 1/4−inch thick with a meat mallet and dredge in seasoned flour. Cook 30 more seconds. Add duck pieces and saute until golden−brown. slice magret on bias until there are six pieces from each breast. Duck Scallopine With Dried Cherries And Grappa 38 . Leaving fat on.Duck Scallopine With Dried Cherries And Grappa 1 magret of duck. sprinkle with chives and serve with braised red cabbage. 6 to 7 minutes. Reduce by half. unsalted butter 2 bunches chives. snipped into 1−inch pieces Split duck breast in half.

salt and pepper. then in bread crumbs seasoned with salt and pepper. thinly sliced Dip eggplant slices in eggs. Put a thin layer of tomato sauce into a baking dish and layer eggplant. lightly beaten 1−1/2 Cup Bread crumbs 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Garlic cloves peeled and halved 3/4 Cup Olive oil 20 Ounce Tomatoes. uncovered. unpeeled cut into 1/4−inch rounds 2 Eggs. Refrigerate 20 minutes. Parmesan and mozzarella. Remove garlic and add tomatoes. In a large saucepan. Cover and simmer 30 minutes. saute garlic in 2 tablespoons oil for 1−2 minutes. Eggplant Parmigiana 39 . basil. Preheat oven to 350F. for 30 minutes. End with mozzarella on top. canned 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan cheese 1/2 Pound Mozzarella cheese.Eggplant Parmigiana 2 Small Eggplants. alternately. sauce. Bake. tomato paste. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper towels.

Cook gently at a simmer for about 1 hour or more. Serve the beans hot. −or− 1 Teaspoon Dried Whole Leaf Sage Salt And Black Pepper. chopped fine 6 Large Fresh Sage Leaves. Do not let them go dry. to Taste 1 Tomato. cannellini. Sautee the shrimp in the olive oil with a pinch of salt and pepper for about 2 minutes. drizzled with olive oil. Soak overnight and then drain well. Do not overcook. Add the salt to taste. The liquid in the beans should be mostly absorbed by the time they finish cooking and the beans should be very moist and succulent. Great Northern or navy beans 1/3 Cup Extra Virgin Olive Oil −− Divided 2 Large Garlic Cloves. Place them with all other ingredients except the salt and shrimp. stirring often. Pour enough cold water over the ingredients to cover them by about 3 inches. in a pot that will comfortably hold them all.Fagioli E Gabmeri 1 Pound Dried White Beans. Serve the shrimp with warm beans or slightly chilled with room temperature beans. they are equally good at room temperature. peeled & deveined Note: The beans in this recipe will need to be soaked overnight Put the beans in a non aluminum container and cover with 5 inches of cold water. peeled & Chopped 1 Ounce Pancetta. cored/peeled/chopped Fine 1 Pound Medium Shrimp. Fagioli E Gabmeri 40 .

Fennel Gratinata
3 large or 4 to 5 small fennel bulbs 3 Tbs. butter salt black pepper, freshly ground 1/4 cup parmigiano−reggiano, freshly grated Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom. Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water. Turn on the oven and set at 450 degrees farenheit. Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices. Place the fennel in the boiling water and cook until tender, about 5−10 minutes. Drain or lift the fennel out of the water carefully so as not to break the slices (some will inevitably break but you can still use them). In one or more shallow baking dishes or sheet pans, place the fennel in a single layer. Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter. Place in the preheated oven and bake until golden brown, about 10−15 minutes. Remove from the oven and serve at once.

Fennel Gratinata

41

Fettuccine Alla Genovese
1−1/2 cups heavy cream 4 cups spinach leaves, rinsed well, drained, and cut into 1 1/2−inch−wide strips 1/2 cup golden or dark raisins, plumped in warm water and drained 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh lemon juice 1/2 cup pine nuts, toasted Salt and freshly ground pepper 6 to 8 ounces fresh fettuccine Heat a large pot of salted water to boiling for the pasta. Heat the cream in a large skillet over medium heat to simmering. Add the spinach and cook, stirring constantly, until just beginning to wilt. Stir in the raisins, lemon zest and juice, a few of the pine nuts, and salt and pepper to taste. Cook, stirring constantly, until slightly thickened. Be careful the sauce doesn't reduce too much. Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin. Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. Top with the remaining pine nuts. Serve hot.

Fettuccine Alla Genovese

42

Fettuccine With Cream, Basil, and Cheese
4 Bacon slices; chopped thick 4 Green onions; chopped 1 Cup Whipping cream 1/2 Cup Parmesan; freshly grated 1/2 Cup Romano; freshly grated 1/3 Cup Basil; chopped fresh 1/2 Pound Fettuccine Salt and freshly ground pepp Parmesan; freshly grated Romano; freshly grated Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan, and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Fettuccine With Cream, Basil, and Cheese

43

and stir until smooth. and garnish with some chopped parsley. Add the Romano cheese. and saute over high heat for about 1 minute. grated 1 pound dry spinach fettucini. To serve: Add the pasta to the pan and toss until coated. about 2 minutes. Add the half−and−half. Add the wine and simmer for about 2 minutes. Fettucini Romano Ala Fratelli 44 . crushed 1/2 Cup White wine 3/4 Cup Half−and−half 1 Cup Romano cheese. Add the garlic. Portion onto two plates.Fettucini Romano Ala Fratelli 1 Tablespoon Olive oil 3 Cloves garlic. Cooked Chopped parsley for garnish Add the olive oil to a hot 10" pan. and allow the sauce to come back to the simmer.

Cover with plastic. diced 1 1/4 Teaspoon salt 3 Cup all−purpose flour 1 env quick−rise yeast 1 Cup water 1−1/2 Cup shredded Fontina Cheese Heat 2 tablespoons oil in skillet. 10 minutes. until lightly browned. With fingers. to make soft dough. Add spinach. Shape into ball. Let rise in warm place until almost doubled in bulk. gently pushing dough up into corners. Beat in 1 1/2 cups flour with wooden spoon. Heat water and remaining oil in saucepan until very warm (125−130 degrees). Focaccia Florentine 45 . Fit in greased 15x11x1− inch jelly−roll pan. Cover. frozen chopped spinach. 1/2 cup at a time. Knead dough on floured surface until smooth and elastic. bacon and 1/4 tsp salt. 5 minutes. Gradually beat water mixture into flour mixture. Roll dough out on floured surface into 15x11−inch rectangle.Focaccia Florentine 3 Tablespoon olice oil 2 − 10 Ounce pkg. 30 minutes. working in remaining flour as needed to prevent sticking. saute until softened. Remove from heat. make indentations all over surface of dough. Combine 1 cup flour. Sprinkle with cheese. Scatter spinach over top. pressing almost to bottom of pan. Cut into 12 pieces. let rest 10 minutes. yeast and remaining salt in bowl. thawed/squeezed dry 3 Ounces Canadian bacon. Serve warm. Bake in 400 oven for 20 to 25 minutes.

olives & garlic. dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. let it rest for 10 minutes & try again. VARIATION: Focaccia Dolce. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit.Focaccia Versiliese 2 Teaspoon dried yeast 1 Cup warm water 1 Tablespoon olive oil 1 Tablespoon rosemary. torn 3 1/2 Ounce olives. Substitute 2 oz raisins & 1 oz pine nuts for the olives. Focaccia Versiliese 46 . Stir in the olive oil. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts. rosemary. 30 minutes before baking. preheat oven to 400F. pitted 2 Tablespoon garlic. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature. Just before baking. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. chopped 4 sage leaves. about 30 minutes. sage. herbs & garlic. mix in the flours & salt & stir until the dough is thick & smooth. If it won't fit. minced 2 Cup unbleached all−purpose flour 1 Cup corn flour 2 Teaspoon salt 2 Teaspoon olive oil Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Using a wooden spoon. Set the dough in a lightly oiled container. cover with plastic wrap & let rise until doubled. Cover with a towel & leave until it has half risen.

or 1/2 tsp. Top finish cooking. using a fork or spoon to distribute the zucchini evenly. In a small skillet over medium heat. Beat in the salt. about ten minutes. if using. Frittata Di Zuchine 47 . Add the zucchini. chopped. Meanwhile. add the fresh thyme.Frittata Di Zuchine 4 tablespoons olive oil 1 large onion. When it is hot enough to make the eggs sizzle. pour in the egg mixture. Just before the zucchini slices are done. and sautee until the onion wilts. cover and cook over medium heat. Add the onion and the dried thyme. pepper to taste. until tender but not mushy. Take care not to overcook the eggs or they will lose their delicacy. 10 to 12 minutes. beat the eggs lightly with a fork. cut them in half lengthwise. Place the mixture in a colander to cool and to allow excess water to drain out. Using a spatula to loosen the edges from the pan. slide the frittata out onto a serving plate. stirring a few times. Serve warm or cold. in a bowl. dry 1−1/2 pounds zucchini 2 tablespoons Italian parsley or fresh basil. cut into wedges. and the basil or parsley. if using. Add the drained cooled zucchini and onion. 0ne to two minutes. and then cut them crosswise into thin slices. chopped 5 large eggs 1/2 teaspoon salt freshly milled black pepper 1/2 cup Parmigiano. warm two tablespoons of the olive oil. 12 to 15 minutes. Immediately reduce the heat to low and cook the frittata gently until it is set. and cheese. slide the pan under the preheated broiler six inches from the heat until the top is golden. about five minutes. cut off the stems and navels from the zucchini. coarsely chopped 1 teaspoon fresh thyme. Meanwhile. Pour the remaining two tablespoons olive oil in a flameproof 12−inch skillet or omelet pan and place over medium heat. freshly grated Preheat a broiler.

Drain on paper towels. Frittelle De Corleone 48 . DO NOT CROWD. 4 to 5 minutes. Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce. spoon batter into the oil. turning once. Drain the raisins. Stirring very gently with a wooden spoon. golden 1/2 Cup Marsala OR 1/2 Cup Sherry 1 Cup Flour. heat 1 inch of oil to 375 F. powdered Soak the raisins in Marsala for 30 minutes. vegetable Sugar. Fry the batter until golden. gradually blend in the wine until smooth. repeat with remaining batter. In a large skillet. Dust with powdered sugar and serve hot. Using about 3 tablespoons for each fritter.Frittelle De Corleone 1/4 Cup Raisins. reserving the wine. Put the flour and salt into a mixing bowl. all purpose 1 Pinch Salt 2 Large Egg yolks 1/2 Cup Milk Oil.

Lower the heat to medium. 2 − 4 Tbs. then add the mushrooms. Saute. 2 Tbs. Add enough additional olive oil to coat the mushrooms evenly. taste for seasoning and add salt & pepper to your taste. pour into a glass or ceramic container and stir in the chopped parsley. add the garlic and saute for a couple of more minutes being careful that the garlic doesn't burn. white baby mushrooms. Heat the olive oil in a large saute pan over high heat. peeled and finely chopped. finely chopped. Extra Virgin olive oil. Remove from the heat. stems sliced off even with the base of the head 2 − 3 cloves garlic. 1 Lb. shaking the pan vigorously from time to time.Funghi al Olio e Limone 2 Tbs olive oil. Salt & freshly ground black pepper. Squeeze the lemon juice over the mushrooms. flat−leaved Italian parsley. until the mushrooms begin to exude some of their natural juices. Serve at room temperature as part of an antipasto. Juice of 1/2 lemon. Funghi al Olio e Limone 49 . for about five minutes.

Stirring until light brown. Garnish with hot red pepper flakes and plenty of chopped parsley. sweet butter in a small saucepan and cook the onions. Bring to a boil and cover. covered over high heat for about 15 minutes. Pour chicken and peas over fusilli. fresh peas − cooked fresh parsley − chopped red pepper flakes 1 lb. Cook until brown.Fusilli Chicken 1−1/2 lbs chicken breast 1/3 cup Olive oil 1/4 cup butter 2 Tablespoon butter 2 onions finely chopped or 2 shallots 1 stem of fresh fennel 2 whole garlics − crushed 1 cup white wine 1 3/4 cup chicken stock 1/2 cup heavy cream 1 lb. Add the chicken broth. Add the wine and cook about 1 minute. Fusilli Chicken 50 . Before serving add peas and heavy cream. Dredge the pieces of chicken in flour and salt & pepper. Add the butter & garlic to the chicken. Cook fusilli until barely tender. fusilli Heat 2 tbsp. Set aside. Heat the olive oil in a large skillet. Add the onion & blend. Let cook. Pour the oil & fat from the skillet.

Gnocchi Alla Giordano 51 . Place the potato mixture on a floured board and knead lightly. Using a slotted spoon. top with tomato sauce and serve at once. egg yolk. lightly beaten 2 tablespoons Unsalted butter. Rub each pieces of dough lightly over the coarse side of a cheese grater. While the potatoes are still warm. blend in the flour. butter and salt.Gnocchi Alla Giordano 2 pounds Baking potatoes 1 cup All−purpose flour 1 Whole egg plus 1 Egg yolk. cook the gnocchi until they rise to the top of the water. remove the gnocchi to a warm bowl. add the egg. peel and put through a ricer or food mill. In a large pot of boiling salted water. Sprinkle with Parmesan cheese. the dough will be soft. drain. Cut each roll into 3/4" pieces. Roll the dough in 1" thick sticks about 10" long. softened 1 teaspoon Salt Freshly grated Parmesan cheese Tomato sauce Boil the potatoes in their jackets.

Preheat oven to 375 degrees and grease a cookie sheet. soaked 1 hour in 1/2 Cup Verduzzo Wine 2 eggs separated yolks beaten until stiff 1/4 Cup sugar. Brush with beaten eggs yolks and sprinkle with remaining sugar. candied citron. plus 3 Tbls. Roll pastry out to a 10 by 16−inch rectangle and position the longest side parallel to the work surface edge. chocolate pieces. Make a circle of the pipe by attaching the two open ends like a wreath. lemon zest. hazelnuts. orange zest. leaving 2 inches uncovered at the north end. Place on cookie sheet and bake 50 minutes. Add egg whites and 1/4 cup sugar and fold together. Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe. currants. Gubana 52 . soaking liquid and stir to combine. Spoon the filling over the pastry evenly. chopped roughly Zest of 1 lemon Zest of 1 orange 1/4 Cup candied citron 1/4 Cup semi−sweet chocolate pieces. chopped roughly 1/2 Cup hazelnuts. roughly chopped 1/4 Cup currants. Allow to cool before cutting. In a large mixing bowl. combine walnuts.Gubana 1 Recipe strudel pastry 1 Cup walnuts.

Sprinkle with salt and pepper. alternating and overlapping each. Drizzle salad with olive oil. arrange tomato and mozzarella slices and basil leaves. Garnish with imported olives. Insalata Caprese 53 .Insalata Caprese 4 large fresh tomatoes. sliced 1/4 inch thick 16 ounces fresh mozzarella cheese. sliced 1/4 inch thick 1/3 cup packed whole leaf fresh basil 4 tablespoons extra virgin olive oil fine sea salt to taste freshly ground black pepper to taste 1/4 cup imported olives On a large platter.

beat eggs. and sugar.Italian Cookies 3 eggs 1/2 cup orange juice 1 cup sugar 1 cup oil 1 Teaspoon salt 1 tsp. Cut cookies 1/2 inch thick and re−cook at 450 degrees F until golden on both sides. baking powder almonds chopped (optional) In a large bowl. Add oil. orange juice. Italian Cookies 54 . vanilla extract 3 3/4 cups flour 2 tbsp. mix with a wooden spoon. Add salt. Shape dough into two 12" half moon logs and place on an ungreased cookie sheet. Bake at 350 degrees F until golden (about 15 minutes). Remove from oven and let cool for awhile. mix well. Add vanilla extract and chopped almonds. flour. and baking powder.

onion. Add the wine and mix well. chopped 1 large clove garlic. onion and garlic. minced 3 Teaspoon salt 1−1/2 Teaspoon freshly ground black pepper 1−1/2 Teaspoon paprika 2 Teaspoon crushed dried red peppers 2 Teaspoon fennel seeds 1/2 Teaspoon crushed bay leaf 1/4 Teaspoon thyme 1/3 Cup red wine or water Pinch of coriander 2.5 yards sausage casing Grind the lean and fat pork. Force through a sausage stuffer into casing.5 lb. Add the seasonings and mix thoroughly. Italian Pepper Sausage 55 . Makes 6.Italian Pepper Sausage 4 1/2 Pound fresh lean pork 1−1/2 Pound fresh pork fat (fresh pork's) 1 med. or use in recipes that call for ground sausage out of casings.

add the onion and carrot and saute until softened. it will taste fine once added to pasta). Raise heat to medium and continue cooking sauce for about 5 minutes. heat the olive oil. Reduce heat to medium−low. Return the meat and any accumulated juices to the pot and add the wine. peeled and finely chopped 1 medium carrot. peeled and crushed 1/2 cup red wine 1−1/2 teaspoons salt 3 tablespoons fresh basil or Italian parsley.Italian Tomato Sauce 2 − 28 ounce cans diced or ground tomatoes or whole tomatoes NOT packed in puree or sauce 3 tablespoons high−quality olive oil 1 large. and cook until the meat is tender. chopped Freshly ground black pepper to taste If using whole tomatoes. Slice the meat and serve with pasta and sauce. Season the chop with salt and pepper and brown over medium−high heat on both sides. thick pork chop or 1−1/2 pounds beef chuck. about 8 minutes total. just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer. Remove meat and keep warm. Remove meat and set aside. Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point. partially cover. Add the garlic and saute for 1 minute. Reserve tomatoes and juice in a bowl. and cook uncovered for 3 minutes. or until sauce has thickened. Add the reserved tomatoes (if using crushed or minced tomatoes. 8 to 10 minutes. Bring to a simmer. In a nonreactive Dutch oven. depending on the thickness of the meat. drain them. about 45 to 55 minutes. reserving the liquid and chop. peeled and finely chopped 4 garlic cloves. Italian Tomato Sauce 56 . steak preferred 1 medium onion.

Mozzarella cheese. Add tomatoes and basil. a layer of the beef and prosciutto tomato sauce. Italian Prosciutto. place bottom layer in pan so the ends lay over the sides of the pan. baking pan. 2.Lasagna With Prosciutto 8 oz. To make the lasagna sauce. Lasagna With Prosciutto 57 . lean ground beef 4 tbs. chopped or minced 1/4 tsp. Ricotta cheese. sauce and other ingredients. fresh basil. oregano. chopped 4 cloves garlic. 3. in a large saucepan or cast iron skillet. Repeat until pan is full ending up with a top layer of sauce. Grease a 9" x 12" or larger. Cook lasagna noodles according to package directions or until tender but still firm. reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated. a touch of black pepper and saute 10 minutes. chopped 1 lb. saute the garlic. Lasagna pasta noodles. Add the lean beef. Garnish with fresh basil Tip: When layering the pasta. Add the wine and cook until the wine is almost evaporated. For the final layer lay the ends from the first layer back−over the top. Add a second alternating layer of noodles. chopped 8 oz. Drain. cooked 16 oz. Arrange a first layer of lasagna noodles. chopped 1 cup Ricotta cheese 1 cup grated Parmesan cheese 1 lb. can whole peeled tomatoes. oregano ground black pepper 1/2 cup dry white wine 2 tbs. keep warm. parmesan and mozzarella cheese. onion and prosciutto in the olive oil for 4 minutes. sliced thin 1 medium onion. olive oil fresh Basil sprigs for garnish 1. Sprinkle with parmesan cheese and bake in a pre−heated oven at 400 degrees for 30 minutes. over medium−high high heat.

except tomato sauce. Bake at 350 degrees F for 3/4 hour. divided 1/4 cup romano cheese (grated) Salt and pepper 1/4 cup provolone cheese (grated) Parsley (chopped) 3 eggs 2−3 cups tomato sauce Combine all ingredients together. followed by 1/2 lb. of just mozzarella cheese. mozzarella cheese (grated). broil for 2−3 minutes to brown top. Spread more tomato sauce in between each layer and on the top.Manicotti 1 lb. Manicotti 58 . Mix well. ricotta cheese 1 1/2 lbs. Then. Stuff manicotti shells and place in pan. (Use 1 lb. mozzarella cheese) Spread some tomato sauce on the bottom of a baking pan.

Brown the beef all over−−including the ends−−lowering the heat if necessary as the beef begins to render its own fat. remove the beef to a platter and cover with aluminum foil while you make the sauce. carrot. Lower the heat to medium−low or even low. add enough olive oil to cover the bottom. Reserve the marinade. shaking and scraping off any vegetables that have clung. At cooking time. When the beef is well browned. red wine salt & freshly ground black pepper 4 Tbs. To serve family−style. peeled 3 − 4 Cups dry red wine 2 − 4 Tbs. flat leaf Italian parsley. yellow onion. partially cover the pot. remove the beef from the marinade. roughly chopped 2 Celery stalks. peeled and roughly chopped 4 Cloves garlic. taking care to avoid spattering. taste for salt & pepper and add to your taste. Pour in enough wine to nearly cover the beef. When the pot is well heated. raise the heat to high. and pat it dry with paper towels. washed and roughly chopped 1 Med. At the end of the cooking time. Stir to combine well with the braising liquid and cook for two to three minutes. carrot. celery. Heat a large pot over medium−high heat. The beef should be nearly falling apart when done. Pour the sauce into a gravy boat. thick and cover with several tablespoons of sauce. Add the parsley. flat leaf Italian parsley. then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. finely chopped Place the beef in a bowl or pot large enough to hold it without crowding. Cover and allow to marinate for eight hours at room temperature. depending on your stove. or overnight in the refrigerator. then add the beef. and boil for two or three minutes to evaporate the alcohol from the wine. Surround the beef with vegetables Manzo Brasato 59 . Pour the contents of the pot into a blender or food processor and puree for about one minute. tomato paste. pour in the marinade. Raise the heat to medium−high and add the tomato paste dissolved in wine. olive oil 2 Tbs. dissolved in several Tbs. or any other serving piece. carve the beef into slices about 3/4 in.Manzo Brasato 2 1/2 lb. Boneless chuck roast. rolled and tied 4 Tbs. onion and garlic. peeled and roughly chopped 1 Med.

Garnish with the chopped parsley. Manzo Brasato 60 . pass the sauce separately at the table. Otherwise. and the sauce at the table.A Taste Of Italy and potatoes and pass the platter. carve the beef on a cutting board and serve two slices per person along with whatever else you've prepared for dinner. and again.

parsley Salt & pepper Heat olive oil in sauce pan − add garlic and chopped onion and saute until onions are transluscent. tomato sauce. Marinara Sauce 61 . parsley. basil. and salt & pepper and cook slowly for 45 minutes to an hour.Marinara Sauce 2 cans of Italian plum tomatoes 2 small cans of sauce 1/4 cup olive oil 1 medium onion − chopped 3 garlic cloves − crushed 1/4 cup fresh basil 1 tbl. Add tomatoes.

heavy 10−12 inch skillet until a light haze forms over it. Add more oil to the skillet as needed. then squeeze them dry an discard the milk. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Fry the meatballs 5 or 6 at a time over a moderately high heat. combine the soaked bread. ground twice 6 Tblsp. olive oil 1/4 teaspoon garlic salt Freshly ground black pepper 1 Tblsp. Heat 1/4 cup of olive or vegetable oil in a heated. beef and sausage with the remaining ingredients. torn into small pieces 1/2 Cup milk 2 Tblsp. In 8 − 10 minutes. Serve the meatballs hot with tomato sauce. Lay the meatballs out in one layer on a flat tray or baking sheet. Shape the mixture into small balls about 1/1/2 inches in diameter. Meatballs (Polpette Alla Casalinga) 62 . then beaten egg. freshly grated Romano cheese 1 Tblsp. finely chopped fresh Italian parsley 2 cloves finely chopped garlic 1 teaspoon salt 1 egg lightly beaten 1 pound beef chuck. oregano Soak the pieces of bread in 1/2 cup milk for 5 minutes. In a large mixing bowl. the meatballs should be brown outside and show no trace of pink inside. cover them with plastic wrap and chill for at least 1 hour. shaking the pan constantly to roll the balls and keep them round.Meatballs (Polpette Alla Casalinga) 2 slices Italian bread.

washed and drained 1 19 oz. At the same time. Heat a large soup pot over medium heat. garlic. for the pasta. Add the celery. 4 oz. onion. peeled 4 Tbs. chopped roughly 1 Medium onion. add the rind from the Parmigiano. Bring the pot to the simmer. Orzo. carrot. washed and drained Salt & freshly ground black pepper to taste 1 Cup Tubettini. quartered lengthwise and diced 1 Medium onion. Minestrone 63 . potatoes. spinach. peeled and diced 1/4 head of broccoli. quartered lengthwise and diced 1 small yellow squash. peeled and chopped roughly 1 Celery stalk. stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan. onion. celery. cut into small florets Rind from a piece of Parmigiano (if available) 1 small zucchini. or small shell pasta Freshly grated Parmigiano Put the carrot. peeled and thinly sliced lengthwise 3 Medium all−purpose potatoes. quartered lengthwise and diced 1 cup peas Approx. cut into 1 inch lengths Approx. cut into 1 inch lengths 1/2 lb. and cook gently. finely diced 1 Medium carrot. can Chick Peas. washed and drained 1 19 oz. yellow beans. or until they're thoroughly wilted and slightly golden in color. can Canelinni Beans. Pour the chopped vegetables into the pot and saute them for approximately ten minutes. then pour in enough olive oil to cover the bottom. peeled and chopped roughly 2 Cloves garlic.Minestrone 1 Medium carrot. green beans. washed and stems removed 1 19 oz. and if you have one. can Red Kidney Beans. broccoli. parsley and sage in the food processor and pulse about ten times for one second each pulse. Add the water. start another large pot filled with six or more quarts of water on high heat. flat leaf Italian parsley 2−4 fresh sage leaves Olive oil 2 1/2 quarts water 1 Celery stalk. 4 oz.

Garnish with the freshly grated Parmigiano. When you've added the vegetables above. drain and reserve. Add the canned beans to the soup and simmer for two or three minutes.A Taste Of Italy stirring occasionally. for ten minutes. Spoon a bit of pasta into a bowl. then ladle a good portion of the soup over the pasta. Taste the soup for salt and pepper and add to your taste at this time. peas. Minestrone 64 . Cook until it's al dente. and continue cooking at the simmer for another ten minutes. green and yellow beans. just to heat them. Add the zucchini. yellow squash. start the pasta.

Mostaciolli With Fennel. heat olive oil until smoking. about 10 minutes. add mint and toss to mix well. divided 1 tbsp. until light golden brown and quite soft. Cook pasta according to package instructions until just al dente and drain well. sprinkle with remaining breadcrumbs and reserved fennel tops. mostaciolli Bring 6 quarts water to boil and add 2 tablespoons salt. Pour hot pasta into pan. extra−virgin olive oil 1 pkg. virgin olive oil 2 cloves garlic 2 fennel bulbs 1−1/2 cups toasted breadcrumbs. Mint And Bread Crumbs 65 . stirring frequently. Cut fennel into 1/4−inch batonette.Mostaciolli With Fennel. Pour into warm serving dish. In a 12−inch to 14−inch saute pan. crushed red pepper flakes 1 cup loosely−packed fresh mint leaves 3 to 4 tbsp. Remove tops from the fennel and save. Drizzle with extra−virgin olive oil and serve. Add 1 cup bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes. Mint And Bread Crumbs 6 tbsp. Add garlic and fennel and cook.

until the liquid is reduced to about a half cup. minced Season the veal shanks with salt and pepper and dredge in the flour. finely chopped 3/4 Cup Carrots. Add the shanks and any accumulated juices to the casserole. shaking off excess. Strain pan juices into a saucepan. Sprinkle the shanks Osso Buco 66 . and enough broth to almost cover the shanks. minced 2 Teaspoon Lemon zest 1 Teaspoon Garlic. pressing hard on the solids. and garlic. until the veggies are softened. finely chopped 3/4 Cup Celery. Skim off the fat. basting 3−4 more times. In a flameproof casserole just large enough to hold the veal shanks in one layer. Transfer the veal to an ovenproof serving dish with a slotted spoon. celery. stirring occasionally. adding additional butter and oil if necessary. for 10 minutes or until the shanks are glazed. finely chopped 1 Teaspoon Garlic. stir together the parsley. minced 4 Cup Beef broth 1−1/2 Cup Plum tomatoes. Add the wine mixture. and bake them. cook the onion. and garlic in the remaining 4 Tbsp butter over mod−low heat. add the bouquet garni (6 fresh parsley sprigs. Boil for about 15 minutes or until reduced to about 3 cups. In a heavy skillet. In a bowl. carrots. Spread the tomatoes over the shanks. zest. Braise the mixture. heat 3 Tbsp butter and 3 Tbsp oil over mod−high heat. boil the mixture. Brown the veal shanks. 1 bay leaf) and salt and pepper to taste. Reserve in a small bowl. or until the veal is tender. Add wine to the skillet. Discard the strings and keep the shanks warm. Bring the liquid to a simmer over moderately high heat. to taste Flour 7 Teaspoon Unsalted butter 3 Teaspoon Olive oil 1−1/2 Cup Dry white wine 1−1/2 Cup Onion.Osso Buco 8 Large Veal shanks. chopped Bouquet garni 1/2 Teaspoon Salt Gremolata: 1/2 Cup Fresh parlsey. Transfer the shanks as they are browned to a platter. covered. in the middle of a preheated 325f oven for 2 hours. Baste the shanks in some of the reduced juices. 4 fresh thyme sprigs. patted dry Salt and Pepper. deglazing the pan.

A Taste Of Italy with the gremolata and pour some juice around and over them. Osso Buco 67 . Serve the remaining juices alongside in a boat.

Add dried fruit. beat eggs with remaining sugar until frothy. then gradually beat in sifted flour. Continue to beat while adding orange peel and brandy extract. Spray 3−cup fluted mold with nonstick cooking spray.Panettone 1 Cup Flour. Preheat oven to 400. In small bowl sprinkle yeast over water. lukewarm 3 Tablespoon Sugar. add 1 teaspoon sugar and stir to dissolve. about 30 minutes longer (cover with foil if Panettone is browning too quickly). using electric mixer at medium speed. grated 1/2 Teaspoon Brandy extract 3 Ounce Mixed dried fruit. plus 2 Tbls. Unmold onto wire rack and let cool. bake in middle of center oven rack for 10 minutes. coarsely chopped Sift together flour and salt onto sheet of wax paper. 1/8 Teaspoon Salt 1 Package Yeast. dry fast−rising 2 tb. In mixing bowl. set aside. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft−free area until dough is doubled in volume. about 5 minutes. about 30 minutes. add margarine and beat until well combined. divided 2 Eggs 8 Teaspoon Margarine 1/2 Teaspoon Orange peel. Panettone 68 . Reduce oven temperature to 325 and bake until top is browned and cake begins to pull away from mold. then turn into prepared mold. Water. Punch dough down. beating until thoroughly combined. Add yeast mixture. beat at high speed for 5 minutes. Let stand until foamy.

peeled and thinly sliced 1 medium cucumber. If you plan to do this. Taste for salt & pepper and add them to your taste. olive oil. red wine vinegar 4 Tbs. Bermuda onion. divide among four plates and serve immediately.Panzanella 4 3/4" slices stale Italian bread 1 clove garlic. Panzanella 69 . Add the parsley and optional tarragon. One fistful at a time. While the bread is soaking. peeled and halved 4 vine−ripened tomatoes. though. and toss to coat all the ingredients. peeled and sliced into 1/4" rounds 2 − 4 Tbs. you can refrigerate the Panzanella for about 1/2 hour before serving. don't add salt because the salt will leach moisture from the tomatoes. red wine vinegar. fresh tarragon. cucumber. then add the tomatoes. extra virgin olive oil salt & freshly ground black pepper 4 Tbs. rub the inside of the salad bowl with the exposed portions of the garlic. squeeze out as much water as you can from the bread. flat leaf Italian parsley. and add it to the salad bowl. Break up the bread with a fork. and place in a bowl with three or four cups of cold water for about five minutes. If you prefer. finely chopped 2 Tbs. finely chopped Crumble the bread into rough chunks. cut into 1" chunks 1 large Bermuda onion.

carrot. Transfer to paper towel. your preference) 1 onion. sliced (variety your preference) 3 tbsp. or until very golden brown. and 1 cup Romano. Pour off all but 3 tbsp. Season with salt and pepper and set aside. and crisp. use regular bacon) 2−1/2 lbs. Drain on a paper towel. pancetta. julienne basil 3 tbsp. and bubbly. Remove cover and bake an additional 20 minutes. Preheat oven to 400 degree F.Pasta al Forno 2 lbs. Add pasta. Add sausage to drippings in skillet and cook. until well browned. Add onion. Pasta al Forno 70 . mushrooms. tomatoes. Sprinkle with remaining Romano. Toss with a minimal amount of olive oil to prevent sticking. Cover and bake 35 minutes. very thinly sliced (if you can't find pancetta. according to package directions. Stir in stock. stirring occasionally. chopped parsley 3 lbs. casing removed (hot or sweet. breaking up large pieces. drippings from skillet. ricotta 1/2 cup heavy cream 1 cup chicken stock 2 cups grated provolone cheese 1−1/2 cups crumbled Gorgonzola cheese (or blue cheese) 1 28−oz can Italian plum tomatoes. salted water until only halfway cooked. Spray a large baking pan well with cooking spray. and mushrooms are golden brown. Italian sausage. drained and chopped 1−1/2 cups grated pecorino Romano cheese (or Parmesan) Cook pasta in a large pot of boiling. Season with salt and pepper and stir well. Transfer to prepared dish. Gradually whisk in cream. sausage. Drain. Gorgonzola. and rinse under cold water to stop cooking. provolone. rigatoni 1/4 cup pancetta. chopped 8 Ounce mixed mushrooms. basil and parsley. Place ricotta in a large bowl. Cook pancetta (or bacon) in large skillet over medium heat until well browned. chopped 1 carrot. onion mixture. about 10 minutes. Cook until onion is tender.

Spaghetti or Perciatelli Heat a saute pan over high heat. Adjust the heat so the mixture barely simmers. garnish with the chopped parsley. Cook for four or five minutes. or until the extraneous juices have evaporated. Remove livers and set aside. all visible fat removed 2 Tbs. Portobello. then add the two tablespoons of butter. sliced thinly 1 Cup dry red wine 1 28 Oz. add salt and pepper if necessary. Saute until they are slightly browned and firm. with any of their accumulated juices. Add the wine all at once. Slice the chicken livers crosswise into half−inch rounds and add them. separated into individual lobes. Drain the pasta. until the mushrooms begin to give off some of their juices. puree the tomatoes through a food mill. or in a food processor. scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom. to the tomato sauce. Lower the heat. then add to the mushrooms and wine. Pour off the olive oil. When the butter has foamed and the foam begins to subside. Flour the chicken livers. then cook over low heat for about thirty minutes. Chicken Livers. Crimini.Pasta Alla Caruso 2 Tbs. Shiitake (stems removed). Taste for seasoning. peeled Tomatoes 2 Tbs. then add the olive oil. Continue. add the mushrooms. finely chopped Salt & freshly ground black pepper 1 Lb. assorted mushrooms. White button. cooking over high heat until the wine has reduced by about half. Pasta Alla Caruso 71 . In the meantime. tossing to coat with the butter. Olive Oil 1 Cup Flour. Add the pasta and cook until al dente. Flat−leafed Italian Parsley. shaking off any excess and add to the pan. seasoned with a pinch of salt & freshly ground black pepper 1 Lb. top with the sauce. divide into four plates. Can. Unsalted Butter 1 Lb. bring a large pot with about six quarts of water to a boil.

Serve with extra parmesan cheese and french bread. Meanwhile. Meanwhile.Pasta Asciutta 1 pound fettuccine. sprinkle with 1/4 cup finely chopped fresh basil and toss gently to coat. Options: To add a Pesto flavor. cook pasta noodles in salted water with 1 tablespoon olive oil. steam string beans till tender but still crisp and set aside with potatoes. Cook al dente. Drain Pasta. tagliatelle or trenette pasta noodles 3/4 cup virgin olive oil 12 cloves fresh garlic 1 medium white onion 6 medium Idaho potatoes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cube butter or margarine 1 pound fresh string beans 1−1/2 cups grated Parmesan cheese(good quality) Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Add butter to heated garlic and onion sauce to melt. add potatoes. add pepper. string beans and toss gently. Do not over−cook. parmesan cheese and work through very gently. heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. In a heavy skillet or cast iron frying pan. Pour sauce over pasta mixture. Pasta Asciutta 72 . Boil potatoes in salted water till tender.

crushing them lightly with the back of a fork. In a small saucepan cook garlic in oil over moderately low heat. and salt and pepper to taste. until softened and transfer mixture to a large bowl.Pasta con Limone e Pignoli 1/4 pound angel's hair pasta or capellini 3/4 teaspoon minced garlic 2 tablespoons olive oil 2 tablespoons pine nuts. Cook pasta in boiling water until al dente and. stirring. zest. lemon juice. parsley. Serve pasta warm or at room temperature. Pasta con Limone e Pignoli 73 . reserving 2 tablespoons of the cooking water. Add pine nuts. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. toasted golden 2 tablespoons fresh lemon juice 1−1/2 teaspoons freshly grated lemon zest 1/4 cup minced flat−leafed parsley leaves Bring a large saucepan of salted water to a boil for pasta. drain well.

Pack in plastic bags and store in a cool place. 1 cup at a time until dough sticks together but is still soft. Pasta Dough 74 . Cut paste shape using pasta machine or slice desired shape by hand. Add flour. salt 4 cups all purpose flour In a large bowl. Flatten small amounts of dough to form a 2" x 2" square. Spread flour on a board. combine eggs & salt. or use rolling pin. knead dough for 15−20 minutes. Lay out cut pasta on table covered with a table cloth until dry. Homemade pasta usually takes less time to cook. Beat well. Cover and let stand in a warm place for about 1 hour. Cook pasta in boiling salted water until tender.Pasta Dough 8 eggs 2 tsp. Top with your favorite sauce. Knead for another 5 minutes. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained.

elbow macaroni. salt and pepper. Add 2 cups boiling water. if desired. if needed and stirring occasionally. freshly grated Chopped fresh basil leaves. or any short tubular pasta Salt and pepper to taste Parmesan cheese. Cook over medium heat just until golden. Add pasta. Pasta E Fagioli 75 . wine. stir in basil. optional 1. divided usage 2 cups beef broth 1/3 cup dry red wine 12 ounces ditalini. Cook about 8 minutes or until al dente. Puree 1 can of beans in food processor or blender. 2. 3. Serve hot topped with Parmesan and fresh basil.Pasta E Fagioli 1/4 cup extra virgin olive oil 6 cloves garlic. Add tomato paste and cook 3−4 minutes stirring occasionally. undrained 2 teaspoons dry basil leaves 3−4 cups boiling water. Place olive oil and garlic in a large saucepot (6 quart). Cook 2 minutes. minced 1 can (6 ounces) tomato paste 2 cans (15 ounces each) cannellini beans. add to saucepot with remaining beans. adding remaining hot water. broth. stirring occasionally. Increase heat and bring to a boil. about 5 minutes.

garlic and spices.) 1/4 cup olive oil 2 cloves garlic (chopped) 3 Tablespoon dried oregano 3 Tablespoon dried parsley salt to taste 2 cups elbow pasta (cooked) 1/2 can white kitney beans Puree tomatoes. warm and serve. place in a sauce pan. Pasta Faguli 76 . Cover and simmer for 10 minutes. Bring to a boil. Pour sauce over cooked pasta and add beans. Uncover and simmer for another 10 minutes.Pasta Faguli 1 can whole tomatoes (32 oz. Add olive oil. Mix.

Garnish with the chopped parsley and serve immediately. add the fresh mushrooms. Common White. until the wine has nearly evaporated. Saute the mushrooms until they have given up their juices and the juices have all but evaporated. Remove from the heat. recombine them now. Taste for salt & pepper and add to your taste. finely chopped Combine the dried porcini and the wine in a cup or small bowl and soak for thirty minutes. Add the butter and allow it to melt. finely diced 2 Tbs. When the bubbles have subsided. Stir to be sure the strands are submerged and separated. etc. flat leaf Italian parsley. Add the shallots and thyme and saute. Add the cream and allow it to boil until it has reduced and thickened. assorted mushrooms (Portobello. Unsalted butter 2 Lb. etc. In the meantime. When the pasta is cooked to the al dente state. or spoon one fourth over each of the dishes. gets into the sauce. Lower the heat if it seems too high. Pasta with Wild Mushrooms 77 .Pasta with Wild Mushrooms 1 oz. drain in a collander and either pour it onto a platter. If you've cooked the fresh mushrooms in two batches. stirring frequently.). Saute until it renders some fat and becomes slightly crisp. linguine. Crimini. when the pasta water boils. Either pour all of the mushroom sauce over the pasta in the platter. or divide it among four dishes. Fill a large pot with four to six quarts of water and bring to a boil. long pasta (Spaghetti. being careful at the bottom of the cup that no sand that might have come from the porcini. do this step in two batches. thinly sliced 2 Shallots. Pancetta. Raise the heat to high and add the porcini and wine. (two small packages) dried porcini mushrooms 1/2 Cup dry white wine 4 oz. add the pasta to the water. Heat a large saute pan to medium−high. leaves only salt & freshly ground black pepper 1/2 Cup heavy cream 1 Lb. peeled and finely diced 4 sprigs fresh thyme.) 4 Tbs. If your saute pan can't accomodate them all at once. and add the diced pancetta.

cook pasta according to directions (al dente) and drain. Remove the skin from the sausages and break up the meat with a fork. Italian sausage 1 sprig of fresh rosemary 2/3 cup white wine (only one you would drink) Pinch of freshly grated nutmeg Pinch of ground cloves Salt Freshly ground black pepper 13 oz. peeled and finely chopped 1 lb. and salt and pepper. Add to the pan and gently fry until well browned. Meanwhile. penne pasta 3/4 cup freshly grated good quality Parmesan cheese Heat the butter and gently fry the onion and garlic. and the wine and cook slowly for 10 minutes. cloves. Add the rosemary. peeled and chopped 1 clove garlic.Penne Rigate Con Salsiccia 6 tablespoons butter 1 small onion. Mix with the sausage mixture and Parmesan cheese. Penne Rigate Con Salsiccia 78 . Add the nutmeg.

a pinch of capers. chopped 3 1/2 Ounce Capers 7 Ounce Canned anchovy fillets Extra virgin olive oil Wash. salt and halved garlic cloves. pressing the jar contents down with your fingers to force the oil well down into the jar and thoroughly coat all the ingredients. then add the green peppers and cook for 10 minutes. Add a second layer of green peppers and repeat the process until all the ingredients have been used. Remove the peppers from the liquid and place on paper towels to dry. put both vinegars.Peperoni Al Vaso 6 1/2 Pounds Green peppers 12 Basil leaves 4 Cup White−wine vinegar 4 Cup Balsamic vinegar 1 Teaspoon Sugar 4 Teaspoon Salt 4 Clove Garlic. a little at a time. At least 1/2−inch of oil must cover the top and any air pockets must be eliminated. cut in half 4 Clove Garlic. Top with basil. core and seed the green peppers and cut into long thin strips. Put a layer of green peppers into a glass jar and cover with some chopped garlic. Seal the jar hermetically and store in a cool dark place for 20 days. a few small anchovy pieces and a few basil leaves. Add fresh oil. the sugar. In a deep casserole. Bring to a strong boil. Peperoni Al Vaso 79 .

Pesto Sauce 4 cups fresh basil 1/2 cup olive oil 2 cloves garlic 6 sprigs parsley Salt and pepper to taste 1/4 cup pine nuts 1/2 cup fresh grated Parmesan or Romano cheese Place the basil in a blender. Remove from the blender and add the Parmesan or Romano cheese. Pesto Sauce 80 . garlic parsley. and pine nuts. Toss with pasta. salt. pepper. Blend until all are chopped very fine. Add the oil.

Saute the carrot. Cook for about 1 hour over medium heat. when it has evaporated. When ready remove from heat. olive oil 1 small carrot 1 stalk celery 1 lb. tomatoes. peeled. celery. add the chicken parts. pepper bay leaf juniper berries 1 glass dry white wine 1 oz. Add the wine and. and chopped salt. chopped parsley Wash the chicken parts and pat−dry.Pollo Alla Cacciatora 2 lbs. the tomatoes and 1/2 cup broth. onion. chicken parts 6 Tbs. juniper berry and let brown over high flame. seeded. dried mushrooms 1 clove garlic 1/2 cup chicken broth 1 Tbs. Serve. bay leaf. and garlic in olive oil. add a few mushrooms. add the chopped parsley and arrange in a pre−heated serving platter. Pollo Alla Cacciatora 81 . which have been previously re−constituted in warm water. When tender. salt and pepper. but not crisp.

and rub it into the chicken. salt and garlic. The chicken will take an hour or slightly more to cook. turning it often and basting it with the remaining olive oil. it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint. build a hot fire in your barbecue. Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage. Place the chicken on a rack about 6 inches above the coals and grill it. add a little bit of ground pepper to it. Let the chicken marinate for an hour or so. squash it flat. Don't be surprised if the grease from the bird catches fire −− merely lift it out of the way until the flames subside. In the mean time. Pollo alla Griglia 82 .Pollo alla Griglia 1 whole chicken 1 tablespoon coarse sea salt (Kosher salt will work fine) 3−4 leaves of fresh sage 2 cloves garlic A 10−inch sprig of rosemary Pepper to taste (go easy) A quarter cup of olive oil Split the chicken up the breastbone. and fold the wings up behind its back. Once the mixture is reduced to a paste. stir half the oil into it.

Cook until the water boils off−−about one hour. Re−tie the roast with kitchen twine. remove to a warm platter and allow it to rest for approximately fifteen minutes. Boneless loin of pork Salt 4 Tbs. Olive Oil Chop the herbs. When the water boils. Untie the pork loin and lay flat. lower the heat to medium. Porchetta 83 . when the roast develops an nice crust all over. and continue cooking over medium heat and. Spread generously with the herb mixture. and add just enough water to barely cover it. skimming off any scum that rises to the surface. peeled 1 Bay leaf Salt & freshly ground black pepper 2 Tbs. Add about 1 Tbs. but bubbling fairly briskly. Put the roast in a heavy pot just large enough to accomodate it. Add enough olive oil to make the mixture into a paste. either by hand or in a food processor. You can do this the evening before you plan to serve the roast. garlic. leaves only 4 cloves garlic. Add enough olive oil to coat the bottom of the pan. boned (rough) side facing up. or earlier in the day. salt to the pot and bring to the boil. Olive Oil 3 1/2 Lb. salt & pepper. so it's not boiling.Porchetta 6 fresh Sage leaves 4 sprigs fresh Rosemary. then sprinkle generously with more freshly ground black pepper.

When the broth is absorbed add another 1/4 cup broth and let it evaporate. 1 carot. carrot. then add the wine and 1/4 cup broth. add the meats and mix well. salt and pepper. celery and bacon. Add a bit of tomato sauce. 1 celery stalk 1/4 cup of red wine tomato sauce 1/2 cup broth milk salt and pepper Chop in fine pieces the onion. This sauce can be used on all types of pasta. Place everything in a saucepan. Ragu Alla Bolognese 84 .Ragu Alla Bolognese 1/3 pound of ground veal 1/3 pound of ground beef 1/4 pound bacon 1 tablespoon butter 1 onion. Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed. Add the butter and cook over a slow fire.

Slice the zucchini and peel & cube eggplant.Ratatouille Nicoise 1/3 cup olive oil 2 or more cloves of garlic. and saute. Add vegetables to the skillet. cover and cook slowly − 1 hour. and add capers in the last 15 minutes of cooking. seeded & cut into strips 1 #2 can Italian plum tomatoes salt and pepper 1 tablespoon capers. Ratatouille Nicoise 85 . add garlic and onion. drained & chopped Heat oil in large skillet. scrubbed 1 small eggplant 3 tablespoons flour 2 green peppers. Flour the pieces lightly. Salt & pepper. chopped 1 large onion. sliced 2 zucchini. Add tomatoes and simmer uncovered until mixture thickens.

While the soup is simmering. beans and thyme. Savoy cabbage. Add the tomato paste. fresh thyme. pre−heat the oven to 350 f. cover and cook gently for about two hours. celery and carrots. When you're ready to cook. stir and allow the soup to stand−−off the heat−−until completely cool. finely chopped salt & freshly ground black pepper 4 − 1" thick slices Italian (preferrably Tuscan) bread 2 Cloves garlic. then add the water (or water and broth). Garnish each dish with approximately 1 Tbs. Before serving. or ladle into individual soup dishes. tomato paste 1 stalk celery. Ribollita 86 . roughly chopped 1/4 Cup Extra Virgin Olive Oil 1 medium onion. Cook. Taste once again for salt and pepper and either pour the soup into a tureen to bring to the table. peeled and halved The day before you plan to prepare the soup. peeled and finely chopped 6 − 8 Cups water (or a combination of chicken broth and water) 1 Tbs. When the soup reaches the boil. reduce the heat to low. about 5 minutes. Heat about 3 Tbs. finely chopped 1 carrot. stirring to coat with the olive oil. drain the beans and reserve. and reserve. finely chopped 1 Tbs. great northern or navy beans 1 Lb. then remove. return the soup pot to the stove and bring to the boil. soak the beans in about 1 quart of cold water for approximately 12 hours. of the olive oil in a large saucepan set over low heat. When the soup has cooked for two hours. crumble the bread roughly into the pot. the next day.Ribollita 1 Cup dried cannellini. then refrigerate. rub with the garlic halves. Toast the bread until golden. Add the onion and stir until it has become wilted. Season to your taste with salt and pepper and bring to the boil. Add the cabbage. of the remaining olive oil. stirring often for another 5 to 10 minutes until the celery softens. stirring constantly to prevent sticking.

stir constantly until liquid is absorbed. Cook until onion is transparent. Cook until garlic is golden. add the cheese and stir. Asparagus Preparation: In a fry pan. Add 1/4 cup chicken stock. Rice should be sticky and no liquid should remain. Place rice on a serving dish and garnish with whole cooked asparagus spears. On medium/high setting. melt butter or add 1/4 cup olive oil. Put rice aside. Add onions and parsley. Final Preparation: Add asparagus to rice. Continue adding stock (3 ladles at a time) and stir until rice is tender. add rice. leave 5−6 spears uncut.Risotto A L'asparigi 2 cups Italian rice (Risotto Arborio) 1/2 cup salted butter. or 1/4 cup olive oil 2 Tablespoon dried parsley 1 whole red onion (chopped) 5−6 cups chicken stock 20 asparagus spears 1/4 cup olive oil 3 cloves garlic (minced) 8 Tablespoon parmigano cheese (grated) Rice Preparation: In a sauce pan. Cut asparagus into 1 inch diagonal pieces. add 1/4 cup olive oil and garlic. Turn heat to high. will be used for garnish. Continue cooking covered until tender. Add more cheese if desired. Rice should be firm like putting or custard. Place back on stove. Add 3 ladles of hot chicken stock into rice. salt & pepper to taste. cook asparagus (both cut & whole) uncovered for 3 minutes. Risotto A L'asparigi 87 .

The rice should be very moist and creamy. until all the liquid is absorbed and the rice is almost dry. Add the onion. finely chopped 1 pound Arborio rice 6 cups chicken stock. Risotto alla Parmigiana 88 . Add more stock. Ladle 1/2 cup of stock into the rice. coarsely grated Heat the butter and oil in a large. and serve immediately. but not runny. hot 2 tablespoons butter 3 ounces Parmagiano Reggiano cheese. and saute until soft. the rice should be firm but tender. stirring constantly. without browning. Remove from heat. until it's all absorbed by the rice and the rice is al dente. Add the rice. and stir in the raw butter and the Parmagiano cheese. not crunchy. and saute for 2 minutes until the rice is well−coated. straight−sided saute pan or saucepan. Salt to taste.Risotto alla Parmigiana 2 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion. 1/2 cup at a time.

Add the half−and−half to the poaching liquid and bring the sauce to a boil. or until they are no longer opaque. large scallops 1/3 cup half−and−half Melt the butter in a large skillet over medium heat. until the onion is translucent. fresh basil− minced 1 lb. remove the scallops from the pan and keep warm. Stir in the wine. and basil. unsalted butter 1 clove of garlic − minced 1 small onion−diced 1/4 cup dry white wine 1/2 cup fish or chicken stock 1 tbl. stock. Simmer rapidly for about 10 minutes. add the scallops and simmer for 5 minutes.Scallops In Creamy Pesto 1 tbl. Using a slotted spoon. Scallops In Creamy Pesto 89 . Add the garlic and onion and cook about 5 minutes. or until the sauce is the consistency of heavy cream. Combine the sauce and scallops and toss to coat. Strain the sauce through a sieve.

Butterfly shrimp and place face up in a baking pan. and mix together well. paprika 1 teaspoon oregano 1/4 cup olive oil 2 cups chicken broth 2 lemons Pre−heat oven to 375 degrees. medium shrimp. oregano and paprika in a medium bowl. Place a portion of the bread crumb mixture on top of each shrimp. of parsley 1 tsp. Transfer shrimp to serving plates and pour a little of the juice from the baking pan on top. garlic. Pour chicken broth around shrimp. parsley.Shrimp Oreganato 2 lbs. Shrimp Oreganato 90 . Place in oven and bake for 15−20 minutes until done. oil. Combine bread crumbs. Cut lemon into wedges and serve shrimp with lemon wedges. making sure not to cover shrimp and wash away bread crumb mixture. cleaned and shelled 2 cups bread crumbs 2 cloves of garlic−minced 2 tbls.

peeled 12 Cloves of Garlic. add equal parts of water and vinegar to cover. cover the container and refrigerate. When the vegetables have cooled. washed and sliced 24 Cipolline or pearl onions. Sottoaceti 91 . If the resulting brine doesn't cover the vegetables completely. then add the salt. The Sottoaceti is ready to eat after four to five days.Sottoaceti 1 Head Cauliflower. reserving the last cup. refrigerated. sugar and pickling spices. Bring 4 Cups of water to the boil. Allow the mixture to steep for about five minutes to blanch the vegetables slightly. peeled 3 − 4 Cups water 2 − 3 Tbs. If you care to. then add three cups of the vinegar. cored and broken into florets 4 Med. peeled and sliced 1 Med. Stir to disolve the salt and sugar. Salt 1/2 − 1 Tbs. Sottoaceti will keep for at least a month. Carrots. divide the vegetables and brine among several canning jars and refrigerate. and place in a large ceramic or glass container large enough to hold them and the added liquid. then remove from the heat and pour three cups of the solution over the vegetables. bunch of Celery. Pickling Spices 3 − 4 Cups White Vinegar Prepare the vegetables. Sugar 2 Tbs.

Add shrimp and cook for 2 minutes. Spaghetti E Scampi 92 .Spaghetti E Scampi 1 lb. peeled and de−veined 4 tbs. medium heat olive oil in a heavy skillet or cast iron frying pan. Cook for 1 minute over medium heat. curry powder. Italian Spaghetti. Add shrimp. Drain in a separate skillet. or Linguine 10 oz. stirring lightly to mix. Shrimp. red bell pepper. tomato sauce 1 dry hot red chili pepper. seeded and diced Salt to taste Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right). stir in tomato sauce. Meanwhile. turning once. chili pepper and heat to a light boil. Arrange spaghetti and shrimp on a platter and serve. crushed 1 cup heavy cream 1 tbs. Curry powder 1 lg. pour cream. Salt to taste. Taglinini. extra virgin olive oil 1 tbs. bell pepper and cook for 2 minutes. Drain spaghetti (do not rinse) and add it to the skillet containing the shrimp and spaghetti sauce.

Beat the cream to soft peaks and fold egg mixture into whites. nutmeg 1/2 cup marsala 3 tbsp. scoop into balls and garnish with crushed amaretti cookies. Place the whites in a stainless steel bowl at room temperature. Place into ice cream machine and chill according to manufacturer's instructions. dark rum 1−1/2 cup heavy cream Separate the eggs and place the yolks in the top part of a double boiler. Spumone Di Zabaglione 93 . Place in freezer. until it forms ribbons.Spumone Di Zabaglione 6 eggs 1/2 cup sugar 1/2 tsp. well covered. about 2 to 3 minutes. When ready to serve. Add sugar and nutmeg to eggs and beat. Beat until frothy and foamy and quite firm. Remove to ice bath and cool while whisking. Add marsala and rum and place over double boiler. off the heat.

In another pan saute steaks in oil until brown on both sides. Brown in a frying pan. Place steak in sauce and cook in 300F oven for 15 to 20 minutes. Cook slowly for 15 minutes. add tomatoes. Garnish with parsley. lard or 3 tablespoons oil 1 clove garlic red pepper (optional) 1 tablespoon parsley. 1 glass of water. add wine. Stir occasionally and then add salt and pepper to taste. rib roast (4 steaks or club steaks) 2 oz.Steak Alla Pizzaiola 2 lb. Steak Alla Pizzaiola 94 . chopped fine 1 teaspoon salt freshly ground tomatoes (Italian plum) 1/4 cup dry red wine 2 tablespoon oil Chop the lard and garlic very fine.

plus 1−1/2 teaspoons a pinch of freshly grated nutmeg 1 tablespoon all−purpose flour 4 cups chicken stock or beef stock 1 pound spinach or Swiss chard. Straciatella 95 .Straciatella 2 eggs 4 teaspoons finely grated Parmesan cheese a pinch of kosher salt. and flour try not to get the eggs at all frothy. optional freshly ground black pepper. lower the heat and stir them in just to heat through. pinch of salt. stir together the eggs. the nutmeg. bring the stock to a boil. NOTE: Use a pot that is large enough to hold the colander over the stock without actually touching it. Remove from the heat or. Pour the egg mixture through the colander. if using the greens. Remove from the heat and season with salt and pepper. to taste In a small bowl. Serve immediately. Place a colander with widely spaced holes over the boiling stock. cheese. Remove the colander and stir the soup once or twice. In a medium saucepan. so that the egg can flow freely into the soup to form the strings. stemmed and leaves cut across into narrow strips.

egg. Open peppers. Add minced garlic. shredded fontina cheese 3 cloves minced garlic 1/4 cup imported grated romano cheese A few sprigs of fresh parsley. so that they lay flat on counter. turning once to brown evenly. Sprinkle with small amount of breadcrumbs. chopped fine Salt and pepper Flour and beaten eggs (enough to dredge peppers in) Olive oil to fry peppers in Drain peppers and rinse with water. Stuffed Roasted Peppers 96 . Roll up peppers. shredded fontina cheese. and grated romano cheese. fry peppers until golden. splitting in one side. then dredge in flour. then seasoned bread crumbs and set aside. reserving most to coat peppers with. cans roasted peppers 1 cup seasoned breadcrumbs 8 oz. When hot. parsley. Sprinkle with salt and pepper and serve. keeping as much filling inside as possible.Stuffed Roasted Peppers 4 − 7 oz. Heat olive oil on medium−high heat in frypan.

Gently fold the egg whites into the cheese mixture.Tiramisu 4 tablespoons espresso coffee 1 tablespoon Grappa 3 eggs. Add the marscapone and blend. beat the egg whites until stiff. set aside. set aside In a medium bowl. Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate. separated 1/2 cup sugar 8 ounces Marscapone cheese 24 Savoiardi biscuits 1 ounce sweet chocolate. grated In a small bowl. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture. and repeat process. Tiramisu 97 . beat the egg yolks together with the sugar until thick and lemon−colored. combine the coffee and grappa. In a large bowl. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

Tomato Bruschetta
1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices 1 Garlic clove; minced 2 Tablespoon Olive oil 2 Large Tomatoes; peeled, seeded, and chopped 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/2 Cup Chopped fresh basil Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Tomato Bruschetta

98

Tonno In Padella
1/2 ounce dried porcini mushrooms 2 garlic cloves 2 tbls. of parsley − chopped dash of marjoram 6 anchovy fillets 1 tbl. capers 6 tbls. olive oil 1 tbl. flour 1/4 cup of white wine Salt dash of black pepper 4 tuna steaks − skinned Juice of 1/2 lemon Soak the porcini in hot water for about an hour. Add the garlic, parsley, marjoram, anchovies and capers and chop together woith the mushrooms. Heat the oil and the parsley mixture in a large saute pan and saute for a few minutes. Blend in the flour, cook for about 1 minute and then pour in the wine. Boil a few minutes while stirring. If the sauce is to thick add a little hot water. Add salt and pepper. Rinse and dry tuna steaks and lay them in the pan in a single layer. Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface; test to see if steaks are done, ladle sauce over steaks.

Tonno In Padella

99

Torta Di Spinaci
10 oz. spinach, blanched 1 minute, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.) 1 egg yoke plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt and ground pepper 2 1/2 tbs (1 oz.) Pine nuts To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour. Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool.

Torta Di Spinaci

100

Remove and refresh in cold water bath. still in bunches. Remove to paper towels and season with salt. heat olive oil until smoking.Torzelli 8 sm. Fry chicory. Drop chicory into water and cook until tender. chicory heads. Torzelli 101 . pepper and lemon zest. until quite brown and crispy. salt. Drain well on towels. still in each bunch 1/2 cup virgin olive oil Kosher salt Freshly ground black pepper Zest of 2 lemons Bring 6 quarts water to boil and add 2 tbsp. 4 to 5 minutes. In a 12− to 14−inch saute pan.

Veal Scaloppine 6 veal scallops. about 5 ounces each 2 eggs. chopped 3 tablespoons fresh basil 2 tablespoons olive oil Dip each scallop into the beaten eggs. To serve. seeded. Fry each scallop until golden. In a bowl. peeled. beaten 2 cups dry breadcrumbs 4 ounces butter or oil 6 ripe tomatoes. place tomatoes on warm or room temperature breaded scallops. this should take about 5 minutes. Heat butter in a skillet. then repeat on other side. Veal Scaloppine 102 . followed by the breadcrumbs to coat. Drain on paper towels. combine the tomatoes with the basil and olive oil.

Stir in clam liquid. This sauce will cover about 1/2 pound of spaghetti or other pasta. add garlic and saute until golden. Reduce heat. salt and bring to a boil. slowly heat the olive oil and butter. In a skillet. add parsley. White Clam Sauce 103 . simmer uncovered 10 minutes. minced or chopped 1/4 cup butter or margarine 1/4 cup olive oil 3 tbls. Set aside. chopped parsley Grated Parmesan cheese 1 Teaspoon salt Drain clams. saving 3/4 cup clam juices. Serve clam sauce hot over cooked spaghetti or other pasta and top with Parmesan cheese. add clams and simmer 3 minutes longer.White Clam Sauce 2−7 1/2 cans minced clams 4 cloves garlic. Remove from heat.

oregano 1/4 tsp. chopped or minced 1 sm. a layer of lasagna sauce. Next. These will be folded back−over the top on the final layer. Cook lasagna noodles according to package directions or until tender but still firm. For the top layer. uncover and bake until brown. baking pan. mushrooms. oregano. 2. saute ground beef. add a layer of the cooked zucchini. chopped ground pepper optional: 1/4 cup red wine 1. Simmer 45 to 50 minutes. cut in half or cook whole in a large covered pot with 1 to 2 inches of water. wine or 1/4 cup water. Arrange a first layer of noodles so the ends hang over both sides of the pan. touch of pepper and mix well. Repeat. approximately 10 minutes. basil. shredded 3/4 Cup chopped onion 4 to 6 cloves garlic. Zucchini Lasagna 104 . lasagna noodles. garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.Zucchini Lasagna 1 lb.) stewed tomatoes 3 or 4 lg. lean ground beef 1/2 tsp. Grease a 9" x 13" or larger. Boil gently for about 5 minutes. Bake at 350 degrees for about 35 to 40 minutes. thyme 1/4 cup fresh basil. Top with parmesan cheese and cover with foil. a layer of mozzarella cheese. Drain. 4. can (1 lb. to make lasagna sauce. zucchini grated parmesan cheese 1/2 lb. Serve this Lasagna recipe with french bread and have additional Parmesan cheese at the table. can tomato paste 1/2 cup sliced mushrooms 1 lb. Meanwhile. Add sauce. drain and cut lengthwise into 1/4 inch slices. 3. To prepare Zucchini for this recipe. mozzarella cheese. keep warm. fold the ends of the pasta from the first layer over the top and add more sauce. thyme. cooked 1 16 oz.

Using a melon baller. melted 6 ounces Prosciutto. Preheat oven to 350 degrees F. Pour the olive oil.Zucchini Ripiene Al Prosciutto 6 medium zucchini 3 eggs 5 to 6 tablespoons dry breadcrumbs 3 tablespoons freshly grated Parmesan 1 tablespoon butter. Let cool. Zucchini Ripiene Al Prosciutto 105 . Reserve zucchini for another purpose. scoop out center of the 12 zucchini boats. Stir in the breadcrumbs. cut into strips Salt and pepper 2 tablespoons olive oil Steam the whole zucchini for approximately 8 minutes. Season with salt and pepper. Fill zucchini boats with mixture. Transfer mixture to a small skillet and cook until no liquid remains. and ham. Mix well. cheese. beat the eggs. In a small bowl. butter. Remove ends and cut zucchini in half. plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. or until tender.

Add the whipping cream. Heat the olive oil in a large saucepan and saute the onions. Sprinkle in the flour and stir the pot thoroughly. Heat the extra virgin olive oil in a skillet very hot. pepper and Tabasco. Put these cut side down on a very hot surface − a griddle or black iron skillet − until they're black. Add the wine and bring to a boil. fresh 2 Teaspoon Salt 1 Teaspoon White pepper 1/2 Teaspoon Tabasco 1 Teaspoon Extra virgin olive oil 2 Garlic cloves. In it toast the slivers of garlic until brown around the outside. and puree them in a blender or food processor. Return the puree to the soup and restore the boil. along with enough broth to ease things along. 1/2 gallon water. cut up 1 Cup White wine. but don't let it brown.Zuppa d'Aglio 3 heads Garlic. celery. peeled and cut up 1 Cup Whipping cream 10 Basil leaves. chopped 5 Sprigs thyme leaves. dry 1/4 Cup All−purpose flour 1 Gallon Chicken stock 1 Medium Potato. Strain out the solids from the soup. Cut the garlic heads in half across and remove the papery outer skin. 6 Ladle the soup into bowls and garnish with roasted garlic slivers. thyme. and the garlic until lightly browned at the edges. salt. sliced very thin 1. Zuppa d'Aglio 106 . Peel all the garlic completely. fresh 1/4 Cup Olive oil 1 Medium Onion. 4. Whisk about the pot well and bring to a boil. basil. 3. Reduce to a rapid simmer and cook for about an hour and 15 minutes. garlic−buttered slice of French bread on top. and the potato. 5. Add the chicken stock. 2. Float a toasted. cut up 2 Celery ribs. fresh.

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